If you use fresh summer corn for this colourful pasta salad, there is no need to cook it. Serve the salad on a platter surrounded with freshly sliced tomatoes. This recipe is perfect for a summer potluck or casual backyard dinner.
2 cups orzo pasta
1-1/2 cups small broccoli florets
2 cups fresh Ontario corn kernels (about 3 ears)
1 cup each diced sweet red and orange peppers
1/2 cup pitted black olives, halved
1/2 cup diced red onion
1/4 cup shredded fresh basil
1/4 cup chopped fresh parsley
1/3 cup olive oil
3 tbsp white wine vinegar
1 clove garlic, minced
1/4 tsp hot pepper flakes
Salt and pepper
Step 1: In a large pot of boiling salted water, cook orzo, stirring occasionally, for 6 minutes.
Step 2: Add broccoli and cook until broccoli is tender and pasta is al dente, about 1 minute. Drain well and refresh under cold running water; drain again. Return to pot or large bowl.
Step 3: Gently stir in corn, red and orange peppers, olives, onion, basil and parsley.
Step 4: In measuring cup, whisk together oil, vinegar, garlic, hot pepper flakes, and salt and pepper to taste. Pour over salad and toss gently. (Salad can be covered and refrigerated for up to 2 hours. Bring out to room temperature 30 minutes before serving.)