Warm Orzo with Corn, Olives and Tomatoes

  • Active Time 10m
  • Total Time 20m
  • Rating ****

Serves 4


  • 2 tablespoons olive oil
  • 1/2 cup corn kernels (1 medium ear, shucked)
  • 1/2 cup halved red and yellow cherry tomatoes
  • 1/3 cup pitted and halved Kalamata olives
  • 3 tablespoons finely chopped fresh basil
  • 1 1/2 cups orzo
  • 3 tablespoons freshly grated Parmesan cheese
  • Salt and freshly ground black pepper


In a medium skillet, heat the oil on medium heat and add the corn. Sauté for a minute or until crisp tender. Add the tomatoes, olives and basil and cook another minute or until heated through. Reserve.

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 6-8 minutes. Drain, and transfer the orzo into the skillet with the vegetables and mix to combine. Add the Parmesan cheese, salt and pepper and blend. Taste for seasoning. Place in a serving dish or on individual plates and serve immediately.

Recipe created exclusively for Cooking.com by Diane Rossen Worthington.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5977

nutrition information per serving

254 calories; 11g total fat; 4mg cholesterol; 182mg sodium; 32g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Get recipes, private sale alerts and more goodies, oh joy!

Follow Cooking.com