Tomato and Orzo Salad

May 2008
Tomato and Orzo Salad

by 23 people

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Makes: 20 servings

Prep: 20 mins

Cook: 10 mins

  • 12 - 14 ears corn, shucked
  • 1/2 cup extra-virgin olive oil
  • 4 cups cooked orzo pasta
  • 1 1/2 pounds cherry tomatoes, halved
  • 1 red onion, finely chopped
  • 1 cup basil leaves, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 3/4 teaspoons salt
  • 2 1/2 teaspoons black pepper
  • Cayenne pepper, to taste
  1. Scrape the kernels from the corn cobs. In a large skillet, heat 1 tablespoon olive oil over high heat and add the corn. Cook, stirring occasionally, until lightly charred, about 4 minutes. Transfer to a large bowl to cool slightly, then stir in the orzo, tomatoes, onion and basil.
  2. In a small bowl, whisk together the remaining 7 tablespoons olive oil and the vinegar; add the salt, black pepper and cayenne. Pour over the corn salad and toss.