Tomato and Orzo Salad

tomato and orzo salad
  • Cook Time
  • Prep Time
  • 20Servings


  • 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


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.

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.