(8-4 oz servings)

• 1¼ cup raw orzo
• ½ cup chopped red onion
• 2 ¾ tsp. minced garlic
• 2/3 cup fresh corn kernels or frozen corn, thawed
• 2 Tbsp. diced roasted red peppers
• 4/5 cup chopped zucchini
• ½ cup diced fresh tomato
• 1 ½ tsp. salt
• 2 ½ tsp. ground cumin
• pinch black pepper
• 1/3 tsp. lemon juice
• 1/8 tsp. Tabasco sauce
• 1 ½ Tbsp. red wine vinegar
• 1 Tbsp. + 1 tsp. olive oil
• 3 ½ Tbsp. chopped cilantro

Cook the orzo in lots of boiling lightly salted water until al dente. Rinse under cold water until thoroughly chilled. Drain well. Toss the vegetables gently with the drained orzo until evenly distributed. Whisk the spices into the liquids. Whisk the oil into the liquids in a slow steady stream to emulsify. Toss the pasta and vegetables gently with the dressing. Garnish with chopped cilantro just before serving.

Per Serving: Calories: 112 Protein: 3gm Fat: 3gm

Carbohydrates: 19gm Sodium: 386mg