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1
Begin by cooking the orzo according to package instructions. For added flavor, try cooking it in vegetable broth (replace broth for the recommended amount of water). Bring the broth/water to a boil, add the orzo and stir. Cook according to package instructions for al dente, about 9 minutes. Drain and set aside in a large bowl.
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2
While waiting for the orzo to cook, prepare the pesto. Add the basil leaves and walnuts to a food processor and chop. Add the minced garlic, lemon juice and zest, salt and pepper and pulse to combine. Add the Parmesan cheese and process. While the food processor is running, add the 1/3 cup olive oil in a steady stream. Process until combined.
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3
Add the pesto to the orzo while the orzo is still warm (this makes mixing easier). Set aside.
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4
Toss the halved grape tomatoes with 1 tablespoon of olive oil. Preheat a grill pan over medium heat. Place grape tomatoes cut side down on the grill. Grill for 1-2 minutes or until charred. Remove tomatoes from grill, put them into a large bowl and allow them to cool.
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5
Place the corn on the cob on the grill, spraying it with cooking spray. Cook for 2 minutes on each side, or until grill marks appear. Set corn aside and allow to cool. Once cooled, remove the kernels using a knife. (If using thawed frozen kernels, add them to a pot over medium high heat and mix until slightly charred). Put the corn kernels into the bowl with the tomatoes.
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6
Add the cucumber in with the corn and tomatoes. Mix the vegetables into the orzo mixture, then add the mozzarella balls.
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7
Cover the bowl and refrigerate for an hour or overnight. Before serving, rinse the Vintage Ripes. Cut off the top of each and use a spoon to remove the center and all of the seeds. Set on a paper towel, cut side down. When ready to serve, add the orzo mixture into the cut tomatoes. Garnish with additional basil or some mint for an extra pop of flavor.
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8
This recipe was created by Kaitlin Lunny, the blogger behind I Can Cook That.
