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.