Orzo Salad With Basil-Sherry Vinaigrette

Recipe by Impera_Magna
READY IN: 20mins




  • To make Basil-Sherry Vinaigrette:
  • Whisk together the oil, sherry, and lemon juice in a small bowl.
  • Stir in the remaining ingredients.
  • Taste and adjust the seasoning.
  • Refrigerate in a covered container for up to 4 days.
  • Whisk or shake before serving.
  • To make the orzo salad:
  • Place the ear of corn on a microwaveable dish covered loosely with waxed paper. Microwave on high until hot, about 2 minutes. (If using frozen corn, cook according to package instructions. Drain well.) Set aside to cool.
  • Bring a small saucepan of salted water to a boil. Cook the pasta according to package directions. Drain well. Rinse with cool water; drain again.
  • When the corn has cooled, cut the kernels off the cob. (It's best to cut or break the ear in half. On a cutting board, hold the cob upright. Using a sharp knife, slide the blade downwards, letting the kernels fall on the board, rotating the cob a quarter turn at a time until all the kernels are removed.).
  • In a medium bowl, toss together the pasta, corn, and tomatoes. Add ¼ cup of the vinaigrette and toss again.
  • Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days. Serve the salad chilled or at room temperature.
  • Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.
  • Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.
  • Do as the Italians do and include this dish among an assortment of antipasti. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken.