Italian Orzo Salad

Ingredients:

2 cups of orzo pasta
1 1/2 cups broccoli florets
2 cups fresh corn kernels (3 ears)
1 cup diced sweet red peppers
1 cup diced sweet orange peppers
1/2 cup pitted black olives
1/2 cup diced red onions
1/4 cup shredded fresh basil
1/4 cup chopped fresh parsley
1/3 cup olive oil
3 tbsp white wine vinegar
1 clove minced fresh garlic
1/4 tsp hot pepper flakes
salt & pepper to taste


Cook the orzo in a large pot of boiling water, stirring occasionally, for 6 minutes. Add broccoli and cook until tender and paste is al dente.

Drain in a colander and refresh under cold running water; drain again. Return ingredients to a large bowl.

Gently stir in corn, red peppers, orange peppers, olives, onion, basil and parsley.

Make the dressing in a separate container, whisk together the oil, vinegar, garlic, hot pepper flakes and salt and pepper.

Pour the Dressing over the salad and toss gently. Cool salad covered in the refrigerator for up to 2 hours and bring out to room temperature approximately 1/2 hour before serving.