Mediterranean-style Orzo Salad With Corn

Total Time: 58 mins Preparation Time: 50 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1 lb orzo pasta
• 2 cups fresh corn kernels, cut off the cob
• 1 cup finely chopped red sweet bell pepper
• 1 cup kalamata olive, pitted, cut in half
• 1/4 cup thinly sliced scallion ( and green parts)
• 2 tablespoons coarsely chopped basil (regular or opal)
• 2 tablespoons drained capers
• 1/4 cup packed fresh parsley leaves, finely chopped
• 1/4 cup olive oil
• 3 tablespoons wine vinegar (we used red wine vinegar)
• 1/8 teaspoon salt (to taste)
• fresh ground black pepper, to taste
• fresh edible flower, such as fresh nasturtium (optional)

Recipe

• 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.