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1 cup Oilerie Southwestern Orzo pasta
4 Tbsp Oilerie hot chili olive oil
1/4 cup Oilerie sun dried tomato olive oil
2 Tbsp Oilerie white balsamic vinegar
3/4 tsp ground cumin
2 Tbsp sugar
1/2 tsp Oilerie lime sea salt
2 Tbsp fresh lime juice
1/2 avocado (chopped)
1 pint grape tomatoes, halved
1/2 cup frozen corn
1/4 cup chopped Italian parsley (flat leafed)
Bring a pot of salted water to a rapid boil; add the orzo and cook according to package instructions. Drain and transfer to a medium bowl. Set aside.
Whisk together the olive oils, vinegar, lime juice, sugar, cumin and sea salt. Drizzle over the orzo.
Add tomatoes, avocado, corn and parsley.
Mix to combine.
May be served immediately or at room temperature.
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