Orzo Salad With Basil-Sherry Vinaigrette

1. 1

   To make Basil-Sherry Vinaigrette:

2. 2

   Whisk together the oil, sherry, and lemon juice in a small bowl.

3. 3

   Stir in the remaining ingredients.

4. 4

   Taste and adjust the seasoning.

5. 5

   Refrigerate in a covered container for up to 4 days.

6. 6

   Whisk or shake before serving.

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   To make the orzo salad:

8. 8

   Place the ear of corn on a microwaveable dish covered loosely with waxed paper. Microwave on high until hot, about 2 minutes. (If using frozen corn, cook according to package instructions. Drain well.) Set aside to cool.

9. 9

   Bring a small saucepan of salted water to a boil. Cook the pasta according to package directions. Drain well. Rinse with cool water; drain again.

10. 10

    When the corn has cooled, cut the kernels off the cob. (It's best to cut or break the ear in half. On a cutting board, hold the cob upright. Using a sharp knife, slide the blade downwards, letting the kernels fall on the board, rotating the cob a quarter turn at a time until all the kernels are removed.).

11. 11

    In a medium bowl, toss together the pasta, corn, and tomatoes. Add 1/4 cup of the vinaigrette and toss again.

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    Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days. Serve the salad chilled or at room temperature.

13. 13

    Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.

14. 14

    Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.

15. 15

    Do as the Italians do and include this dish among an assortment of antipasti. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken.

* Per serving · 4 servings · Values may vary.