A recipe from my pal Melissa….
Mediterranean-style orzo salad with corn
1 pound orzo
2 cups corn
1 cup chopped sweet red pepper
1 cup black Kalamata pitted olives cut in quarters
¼ cup thinly slice scallions (whites and greens)
2 tbl spoons shredded fresh basil
¼ cup drained capers
¼ cup packed fresh chopped parsley leaves
¼ cup olive oil
3 tbl spoons white wine vinegar (a little more to taste)
1/8 tbl spoon salt
fresh ground pepper to taste
Cook orzo per box instructions. Drain and transfer to large bowl.
Add remaining ingredients and gentle toss.
Cover and refrigerate at least 30 minutes before serving. This recipe can be made a few hours before and improves with setting and flavors blending in the refrigerator.
I don’t use the capers because I don’t like them. This pasta salad is amazing! I don’t know how many servings exactly, but it’s great for parties because it makes a lot.