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cherry tomatoes cut into quarters
1 pint
¼ cup
orzo pasta
10 ounces
frozen corn
2 cups
basil thinly chopped
3 tablespoons
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Bring a pot of water to a boil. Add orzo and cook according to package instructions. Add corn to the boiling pasta for the last 3 to 4 minutes of cooking time to thaw.
Drain and rinse the pasta and corn with cold water. Refrigerate until chilled.
In a large bowl, toss the pasta and corn with the tomatoes and dressing. Mix well.
Stir in the basil and serve immediately, or refrigerate until ready to serve.
