Orzo Salad with Corn Tomatoes and basil and feta

From Plumpie Perfect for the lake!

Orzo Salad with Corn, Tomatoes, Basil, and Feta
Adapted from Cooking Light

{Serves 4 to 6}

Dressing:
4 tablespoons fresh squeezed lemon juice
2 tablespoons olive oil
4 teaspoons red wine vinegar
3 garlic cloves, crushed
1 tablespoon grated parmesan reggiano cheese (optional)
salt and pepper, to taste

Salad:
1 cup uncooked orzo pasta (I used whole wheat)
2 cups vegetable broth
1 cup fresh corn kernels (from 1-2 ears of corn)
1 1/2 cups cherry or grape tomatoes, sliced in half
3/4 cup diced red onion
1/4 cup thinly sliced basil
3 oz. feta, crumbled

Prepare dressing by whisking all ingredients together. Season with salt and pepper. Set aside.

Bring vegetable broth and 3 cups of water to a boil. Season water/broth with salt. Cook orzo according to package instructions. Drain orzo.

Toss orzo with dressing, corn, red onion, tomatoes, and basil while orzo is still warm. Cool orzo until room temperature and mix in crumbled feta. Serve immediately or refrigerate covered until use.

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