Orzo and Corn off the Cob
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:
- 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
- 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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
Join The Conversation