Pasta Salad with Grilled Corn, Roasted Cherry Tomatoes and Basil Vinaigrette
1 cup orzo, about 6 ounces
¼ cup champagne vinegar½ cup loosely packed basil leaves
½ clove of garlic
½ teaspoon salt
Pinch of pepper
½ cup olive oil
1 ear of yellow, white or bi color corn
1 pint of toybox cherry tomatoes, halved*
Parmesan Cheese curls to taste
¼ cup olive oil
Kosher salt and pepper to taste
Heat a grill over medium high heat.
Bring a large pot of salted water to a boil, add the orzo and cook for 7-9 minutes or until pasta is al dente.
Toss the corn with olive oil, salt and pepper. Grill over medium high heat until slightly softened, but still firm, about 2 minutes per side. Remove from grill and let cool to room temperature. Cut the corn off the cob. Set aside.
Combine the vinegar, basil, garlic, salt and pepper, and olive oil in a blender. Blend until smooth.
Drain the pasta and immediately toss it with the half vinaigrette. Set aside to cool.
If making the day of, when pasta comes to room temperature, add the corn, cherry tomatoes and parmesan, toss and add additional dressing to create a “wet” salad.
If serving the next day, cover and refrigerate. Toss the salad together at least an hour before serving, allowing it to come to room temperature. Season with salt and pepper.
*earlier in the season I roast the cherry tomatoes whole with olive oil, salt and pepper in a 425 degree oven until caramelized as shown below.
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