Ops, I forgot to snap a photo before running off to a Potluck.
Ingredients:
- 1/2 Box Orzo (cooked)
- 1/2 Cup Fresh Basil (finely chopped)
- 1/2 Cup Olive Oil
- 4 Garlic Cloves (minced)
- 10 oz Corn (frozen)
- Pepper (to taste)
- Salt (to taste)
- 1 Small Package Cherry Tomatoes (quarter cut, deseeded)
- 1 TBSP Lemon Juice
- 2 TBSP Red Wine Vinegar
- 2 TBSP Olive Oil
Instructions:
Cook Orzo according to packaging. Strain and set aside.
In a mixing bowl, add the olive oil cup measurement, lemon juice, pepper, salt, vinegar and set aside.
Over medium heat saute garlic and olive oil (TBSP) for five minutes. Add corn and saute for another 5 minutes. Set aside to cool.
Add to a mixing bowl the Basil, Corn, Orzo and stir well. Gently, add the Tomatoes and stir. Serve at cold or at room temperature.
Tips:
- Compliment side dish to chicken, salmon, or shrimp.
- Leftovers last for up to 3 days refrigerated.
- May substitute frozen for fresh corn (2 cups).
- Personally, prefer Barilla Orzo brand.
- Personally, prefer white sweet corn.
- You may prepare the Corn and Orzo ahead of time and chill together adding the rest of the ingredients before serving.