Orzo Salad with Corn & Olives


"We need to be angels for each other, to give each other strength and consolation. Because only when we fully realize that the cup of life is not only a cup of sorrow but also a cup of joy will we be able to drink it."

- Henri Nouwen


Recipe courtesy of
Janice Perez
  • 1 lb Orzo pasta
  • 3 cups fresh Corn, cut off cob
  • 1 cup sweet Red Pepper, diced
  • 2 cups pitted Black Olives, drained & cut in half
  • 1/2 cup Chives, diced
  • 1/4 cup Basil, chopped
  • 2 tbsp Capers
  • 1/4 cup Parsley, diced
  • 1/2 tsp Salt
  • 1/2 cup Olive Oil
  • 1/2 cup White Wine Vinegar

  • 1+ (6 oz) cans pitted Black Olives, whole [optional garnish]


Cook your Orzo pasta according to package directions. When done, drain and place in a large bowl to cool. Immediately pour olive oil and white wine vinegar over the Orzo and stir, so pasta doesn't stick together as it cools. In a different bowl, add the corn, cut off the cob, along with the remainder of the vegetables and herbs. When the Orzo has cooled, add everything together and stir. Pour salad into your desired serving dish and garnish with whole black olives [optional]. Cover with saran wrap and refrigerate several hours or overnight. It's best if made the day before you intend to serve it.

This is such a refreshingly different take on the pasta salad - I LOVE IT! Enjoy . . .





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