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To make Basil-Sherry Vinaigrette:
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Whisk together the oil, sherry, and lemon juice in a small bowl.
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Stir in the remaining ingredients.
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Taste and adjust the seasoning.
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Refrigerate in a covered container for up to 4 days.
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Whisk or shake before serving.
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To make the orzo salad:
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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.
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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.
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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.).
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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.
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Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.
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Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.
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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.
