Tomato and Orzo Salad David Lawrence   From Every Day with Rachael Ray May 2008 SERVES 20 Prep Time: 20 min Cook Time: 10 min 12 to 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.

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