Mediterranean-Style Orzo Salad With Corn

Submitted by Dr. Jenny

"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 Recipe #426408 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!."

 

• Ready In: 58mins
• Ingredients: 13
• Serves: 6

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.

Reviews

[Boomette]

This is a wonderful orzo salad. Next time I'll add more corn as it gave a great taste. Everything is perfect. I used also red wine vinegar. Thanks Dr. Jenny :) Made for ZWT 9

 

[AZPARZYCH]

Great salad! I made 1/2 the recipe and there is enough left that I can have it a few more times (I am the only one in the family that ate it). I used canned corn since it is not fresh corn season and dried basil since I forgot to pick some up at the store. I made this about 3 hours before dinner and it mixed together well; just needed to add a little more salt and pepper before serving. Served with recipe#426408 426408 as suggested. Made for Spring PAC 2013.

 

[flower7]

I cut this in half and used canned (vacuum packed) corn. I found it to be fairly bland after first combining so I added some leftover balsamic dressing from another recipe and found it much more tasty. I think some feta cheese would be a nice addition and perhaps some tomatoes. Thanks for sharing!

 

[kmarques77]

This is a new favorite of mine. I dislike any cream based salads. This is perfect!!

 

[Rita1652]

Delish! Who wouldn`t like this? Love the fresh herbs and capers. I did rinse the capers and olives to remove some of the salt. Made for Whine and Cheese ZWT6 Thanks.