Summer Orzo Salad

8 oz Orzo (16 oz)
1 Quart Water
2 Tbsp Salt (1 Tbsp)

1 Cup Green Beans / 1 Bunch Asparagus, Chopped into 2" Pieces

Bring water and salt to rolling boil.

Add orzo pasta to water and stir, cover and bring water back to boil again.

Once boiling, remove lid, stirring occasionally to prevent sticking.

Cook for 9 minutes.

Add chopped green beans or asparagus and cook for 2 more minutes.

Drain and rinse with cold water.

2 Ears Corn, Kernel Removed (Yielded 2 Cups)
1 Tsp Cloves, Garlic, Grated
1 Cup Cherry or Grape Tomatoes or Heirloom Tomatoes, Halved (14 Cherry Tomatoes)
1/4 Cup Basil Leaves, Torned

1 Tbsp Olive Oil
2 Tbsp White Wine Vinegar
1 Tsp Pepper Powder (2 Tsp Pepper Powder, Salt 2 Tsp)

Transfer orzo and green beans to a large bowl. Stir in remaining ingredients and season with pepper.

Taste Note: Tastes AWESOME
Serves: 3
Yields: 6 Cups
The mesaurements in bracket servers 4
Source: ohmyveggies