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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl. | 2. Add the corn, red pepper, olives and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (The salad can be made about 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving.) Decorate the salad with the edible flowers right before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1			-	-	-	-
corn kernel	2	cups	cut	369.42	72.9534	10.2084	4.0044
red bell pepper	1	cup	chopped sweet	-	-	-	-
kalamata olive	1	cup	pitted cut	-	-	-	-
scallion	1/4	cup	sliced	8.0	1.835	0.4575	0.0475
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
parsley leaf	1/4	cup	packed chopped	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
wine vinegar	3	tablespoons	used	8.493	0.1207	0.0179	0.0
salt	1/8	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
edible flower				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.