Orzo, Corn & Asparagus Pasta Salad - Kidney Kitchen

Name: Orzo, Corn & Asparagus Pasta Salad - Kidney Kitchen
Ingredients: 1 cup orzo; 3 tablespoons olive oil; 1 ear (103 grams) corn, fresh, kernels cut off the cob; 1 medium (14 grams) jalapeno, diced, seeds removed; 8 large basil leaves, sliced into ribbons; 2 ounces feta cheese, crumbled; 6 stalks asparagus, blanched and cut first lengthwise, then into 1.5-inch length; ¼ teaspoon black pepper, freshly ground

kitchen.kidneyfund.org

Orzo, Corn & Asparagus Pasta Salad After you have made this deliciously simple summer salad once, you will be making it frequently.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.

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Ingredients

1 cup orzo
3 tablespoons olive oil
1 ear (103 grams) corn, fresh, kernels cut off the cob
1 medium (14 grams) jalapeno, diced, seeds removed
8 large basil leaves, sliced into ribbons
2 ounces feta cheese, crumbled
6 stalks asparagus, blanched and cut first lengthwise, then into 1.5-inch length
¼ teaspoon black pepper, freshly ground