Orzo Avocado Summer Salad

Orzo pasta is tossed with fresh avocado, tomatoes, corn, red pepper and Italian vinaigrette to make a light, yet satisfying side dish for any summer meal.

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Prep: 15 minutes plus cooling - Cook: 9 minutes - Serves: 6

• 1            cup dried orzo pasta
• 1/3       cup Italian vinaigrette
• 1            can (8.5 ounces) whole kernel corn, drained
• 1            red bell pepper, finely chopped
• 1            cup halved multicolored grape tomatoes
• 1/4       cup thinly sliced green onions
• 1/4       teaspoon salt
• 1/4       teaspoon black pepper
• 1            large avocado, peeled, pitted and chopped
•                Chopped fresh basil and/or crumbled goat cheese for garnish (optional)

1. Prepare orzo as label directs; drain. In large bowl, stir orzo and vinaigrette; cool 5 minutes. Stir corn, bell pepper, tomatoes, onions, salt and black pepper into orzo mixture; fold in avocado.

2. Serve orzo mixture garnished with basil and/or goat cheese, if desired. Makes about 6 cups.

Approximate nutritional values per serving (1 cup): 248 Calories, 15g Fat, 2g Saturated Fat, 0mg Cholesterol, 568mg Sodium, 29g Carbohydrates, 7g Fiber, 7g Sugars, 1g Added Sugars, 4g Protein