Serves 4

Active time: 15 minutes
Total time: 20 minutes


1 diced roasted red pepper
1/3 cup chopped basil
1 minced shallot
¼ cup olive oil
2 Tbsp. white wine vinegar
¾ tsp. salt
¼ tsp. pepper
½ cup orzo
¼ cup pine nuts
10 halved cherry tomatoes
½ cup quartered and thinly sliced Kirby cucumber
Kernels cut from 2 ears raw corn


In a medium bowl, combine diced roasted red pepper, basil, minced shallot, olive oil, white wine vinegar, salt and pepper. In a saucepan of salted boiling water, cook orzo until al dente, 8 minutes. Drain, transfer to a large bowl, and drizzle with olive oil. Toss and let cool. In a dry skillet over low heat, toast pine nuts until golden brown, about 2 minutes.

Let cool, then add nuts to orzo along with halved cherry tomatoes, Kirby cucumber, and raw corn kernels. Add reserved vinaigrette and toss. Divide among 4 plates and serve.


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