Orzo Salad

1. 1

   Bring a pot of generously salted water to a rapid boil.

2. 2

   Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente, about 8 minutes.

3. 3

   Drain and transfer to a medium bowl.

4. 4

   Set aside.

5. 5

   Pour the lime juice over the avocado and coat evenly (this will minimize discoloration).

6. 6

   Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt.

7. 7

   Drizzle over the orzo and add the avocado with lime juice, tomatoes, and parsley.

8. 8

   Mix until combined and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.