Corn, Basil & Orzo Salad
This is my go-to summer pasta side salad. It goes well with anything - chicken and grilled meats especially - and it transports perfectly for a sunset meal on the beach at Tahoe. Make sure to tear the basil into large pieces so you get big bursts of flavor. And if you can, try to find lemon basil in your market for this.
Inspired by a page I cut out of my mom’s Bon Appetite magazine in July 2004
Serves - a crowd, makes 10 1-cup servings
Ingredients
1/2 medium red onion, finely diced
1/4 cup white wine vinegar
3 tablespoons fresh lime juice
2 teaspoons kosher salt
3/4 teaspoons freshly ground pepper
6-8 large ears of corn
8 oz orzo
6 tablespoons olive oil
1 medium red bell pepper, diced 1/4 inch
1 1/2 cups fresh torn basil (or lemon basil)
Preparation
In a large bowl, stir together red onion, vinegar, lime juice, salt and pepper. Let stand 15 to 20 minutes to let it macerate. I love that word. While that happens move on to next steps.
Holding ears of corn upright into a very large mixing bowl, cut off kernels. This can be messy so hopefully the big bowl will catch them all. And don’t cut too deep. You should have about 5 cups. (And of course in a pinch, you can use good frozen corn.)
Bring large pot of salted water to a boil over high heat. Add orzo. Cook 8 minutes or until just tender.
Add corn kernels and cook until water returns to a boil, about 1-3 minutes.
Drain and rinse with cold water to cool.
Whisk oil into vinegar-onion mixture. Add orzo mixture, bell pepper, and basil.
Toss until evenly combined.
Refrigerate for at least an hour - let those flavors settle.
Great for a SBBC picnic dinner