The tiny pasta soaks up the vinaigrette as it stands. Ditalini or small shells also work.
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 cup uncooked orzo (rice-shaped pasta)
2 cups fresh yellow corn kernels (about 4 ears)
2 cups chopped tomato
1/2 cup vertically sliced red onion
1/4 cup finely chopped fresh basil
How to Make It
To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain, and place in a large bowl. Spoon half of dressing over pasta; toss to coat. Cool to room temperature. Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat. Let stand 30 minutes.
As one of the other reviewers noted, it is surprising how tasty this dish is, given its quotidian ingredients. I think the magic is putting the sauce on to the hot orzo - so don't skip that step. In fact, I put all the sauce on the hot orzo, rather than the half that was specified in the recipe. The only thing I didn't love was the red onions. They were a bit strong for me, although not sure if that was my specific onion or just a problem in general.
Fabulous flavor. I didn't have basil and substituted with fresh spinach (1/3 cut chopped). I tossed the cut corn into a hot pan for about a minute to bring out its sweetness. I also topped with a little blue cheese. I served it with a sliced baguette topped with spreadable goat cheese. Popped those under a broiler for about a minute.
This is good, but I'm not going to give it 5 stars. I think it's super tasty and easy. I think the fresher your ingredients the better it's going to come out. I'm just not sure that basil is the right spice for this recipe. I would like to experiment with it a bit and find another spice to use that might compliment the flavors a bit more. The sweet, fresh corn is absolutely delicious though!
Instead of orzo, I cooked 2/3 cup of Israeli couscous (the big plump kind) in 6 oz. chicken broth. It was wonderful! Also used only 1 cup chopped tomato and one large garlic clove. I also used high quality canned corn in place of fresh. This was incredibly good--so flavorful! Had with the CL Latin baked chicken and cucumbers in sour cream.
These unremarkable ingredients when put together made a very remarkable pasta salad. I had never thought of using orzo in this way and it worked very well. My only complaint is that it was not as good as other pasta salads when made too far in advance. It's made to be eaten immediately.
This is a really easy lunch to make, especially with summer coming up. I loved the dressing--the fresh garlic gave it a kick. I added frozen corn I had boiled, plus 2 packets of crab meat to make it a little heartier. This surely makes a lot, well enough for a family of 5 or 6 depending on serving size. Couldn't wait for anything to cool down, just immediately mixed all together and enjoyed every bite!
I made this side dish with just a few shanges--I used frozen corn as that is what I had on hand, 2 cups of quartered grape tomatoes, 2 t of red wine vinegar and I added some feta cheese at the end. My family ate every morsel!! Will make again and again.