Mediterranean Orzo Salad

• 2 cups orzo pasta
• 1 12 cups small broccoli florets
• 2 cups fresh corn kernels (about 3 ears)
• 1 cup sweet red pepper, diced
• 1 cup sweet orange pepper, diced
• 12 cup black olives, pitted, halved
• 12 cup red onion, diced
• 14 cup fresh basil, shredded
• 14 cup fresh parsley, chopped
• 13 cup olive oil
• 3 tablespoons white wine vinegar
• 1 clove garlic, minced
• 14 teaspoon hot pepper flakes
• salt and pepper

1. In a large pot of boiling salted water, cook orzo, stirring occasionally, for 6 minutes.
2. add broccoli and cook until broccoli is tender and pasta is al dente, about 1 minute.
3. Drain well and refresh under cold running water; drain again.
4. Return to pot or large bowl.
5. Gently stir in corn, red and orange peppers, olives, onion, basil and parsley.
6. In a measuring cup, whisk together oil, vinegar, garlic, hot pepper flakes and salt and pepper.
7. Pour over salad and toss gently.
8. (Salad can be covered and refrigerated for up to 2 hours.
9. Bring to room temperature 30 minutes before serving).

orzo pasta, broccoli florets, corn kernels, sweet red pepper, sweet orange pepper, black olives, red onion, fresh basil, fresh parsley, olive oil, white wine vinegar, clove garlic, hot pepper, salt

Taken from www.food.com/recipe/mediterranean-orzo-salad-434071 (may not work)