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Ingredients
  • subheading: FOR THE ORZO SALAD:
  • 1 ½ cups uncooked orzo pasta
  • 1 teaspoon salt
  • 1 red bell pepper, finely chopped
  • 1 orange bell pepper, finely chopped
  • 1 english cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1 cup corn, fresh or frozen
  • ⅓ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • subheading: FOR THE LEMON HERB DRESSING:
  • ¼ cup olive oil
  • 3 tablespoon red wine vinegar
  • 2 tablespoon lemon juice, half a lemon
  • 2 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
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