Mediterranean-Style Orzo Salad With Corn |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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DH and I really enjoyed this flavorful orzo salad from my Stonewall Kitchen Harvest cookbook. I served it as a side to Bobby Flay's Grilled Quesadillas With Feta, Spinach, and Olive-Lemon Relish 426408, for a nice meatless meal. DH and I agreed that we could see this really being a hit at summer BBQs. Interestingly, while the zip of the vinegar was really nice and pronounced when I served it shortly after making, the flavor was less intense when I had some for leftovers the next day, so I would plan on eating this salad the same day to get the most flavor from it. We didn't make with the edible flowers. We chilled for about 30-40 minutes before serving. Prep time includes chill time in the fridge-I read the directions below to mean chill for 30 minutes before serving it, but maybe I was reading it wrong? Either way it was good!. Ingredients:
1 lb orzo pasta |
2 cups fresh corn kernels, cut off the cob |
1 cup finely chopped red sweet bell pepper |
1 cup kalamata olive, pitted, cut in half |
1/4 cup thinly sliced scallion (white and green parts) |
2 tablespoons coarsely chopped basil (regular or opal) |
2 tablespoons drained capers |
1/4 cup packed fresh parsley leaves, finely chopped |
1/4 cup olive oil |
3 tablespoons wine vinegar (we used red wine vinegar) |
1/8 teaspoon salt (to taste) |
fresh ground black pepper, to taste |
fresh edible flower, such as fresh nasturtium (optional) |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl.
2. Add the corn, red pepper, olives and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (The salad can be made about 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving.) Decorate the salad with the edible flowers right before serving.
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