Orzo and Corn off the Cob

Name: Orzo and Corn off the Cob
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 6-8 serving(s)
Ingredients: 2 cups fresh corn, cut off the cob; 1 1/4 cups orzo pasta; 1 cup kalamata olive, pitted and halved; 1 medium sweet red pepper, chopped (3/4 cup); 1/4 cup green onion, thinely sliced; 1/4 cup fresh basil, finely snipped; 1/4 cup fresh parsley, finely snipped; 1/4 cup olive oil; 2 tablespoons white wine vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper, freshly ground

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Recipe by Chabear01

This recipe from August 2003 BH&G magazine, using one of mine and my youngest DD's favorite pastas. This makes up into a very nice side dish served with a fish or chicken dinner, but good with roasts as well.

READY IN: 39mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

2

cups fresh corn, cut off the cob
1 ¹⁄₄

cups orzo pasta
1

cup kalamata olive, pitted and halved
1

medium sweet red pepper, chopped (3/4 cup)
¹⁄₄

cup green onion, thinely sliced
¹⁄₄

cup fresh basil, finely snipped
¹⁄₄

cup fresh parsley, finely snipped
¹⁄₄

cup olive oil
2

tablespoons white wine vinegar
¹⁄₄

teaspoon salt
¹⁄₄

teaspoon black pepper, freshly ground

DIRECTIONS

Cut kernals off 4 ears of corn on the cob (I use my mandolin for this chore), you should have about 2 cups. Set aside. Bring a large pot of lightly salted water to boiling. Add the orzo and cook, stirring occasionally, for 8 to 9 minutes or until just tender, adding corn the last 3 minutes of cooking. Drain well and place in a large serving bowl.
Add the olives, sweet pepper, and green onions, toss well. Add the basil, parsley, oil, vinegar, salt and pepper. Toss gently to combine.
Serve at room temperature.