Summer BBQ Series: Orzo Pasta Salad with Grilled Corn

From the Summer, Club Argaux Test Kitchen: Orzo Pasta Salad with Grilled Corn Pair with the 2021 Santa Barbara Verdicchio dei Castelli di Jesi 'Amfora' from our Club Argaux Summer delivery!

Ingredients:

• Orzo with Grilled Corn 2 ½ cups of corn or 4 corn ears 1lb of cooked Orzo Pasta ½ lb cherry tomatoes (sliced in half) 1 bunch of green onions (thinly sliced, white and green part) ¾ oz of fresh Chives (chopped) ¾ oz of fresh Basil (cut into ribbons) ¾ oz fresh Mint (chopped) 2 Lemons Feta Cheese Salt & Pepper to taste Red Pepper Flakes to taste

Dressing:

• EVOO, White Wine Vinegar, Zest and juice from one lemon

1. Cook the orzo according to the package directions. Set aside. 2. Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs. If using frozen corn, cook in a skillet over medium heat with butter, salt and pepper until it tastes sweet and ready to eat. 3. Combine cooked orzo, corn, tomatoes, green onion in a large bowl and toss. Add olive oil, lemon, salt and pepper to taste and mix well. Once you have achieved your desired level of acid and salt, add in most or all of your fresh herbs and feta cheese. Mix and taste again to make sure you have dressed enough. Set in the fridge to cool for at least an hour (you can also make this the night before and chill it overnight). 4. Before you serve, taste it again to make sure you don’t need to add any more lemon juice or olive oil. Usually I add some more of both before serving. Spread on a pretty serving plate and cut a few lemon wedges to add to the sides of the plate. Sprinkle with any leftover herbs or feta cheese and drizzle with a little olive oil. Enjoy!