1 box Orzo
corn (either fresh or frozen)
toasted pine nuts
cheese (Feta or diced fresh mozzarella)
salt and pepper to taste
Begin by cooking one box of orzo. I use chicken stock instead of water because I think it gives it more flavor. While that is cooking, start cutting your tomatoes. As for the corn, I had 5 ears that I had cooked a day ago and cut the kernels off. If you don't have fresh corn, you can thaw a small bag of frozen corn and use that.
Combine the corn with the orzo.
Fold in the tomatoes and season with salt and pepper.
Only two ingredients left, your cheese and the fresh basil. Add the basil just before you serve the salad so it won't get too wilted.
The ingredients for your vinaigrette are as follows:
¼ cup red wine vinegar
¾ cup olive oil
2 Tbs Dijon mustard
approximately 1 Tsp salt
fresh ground pepper to taste
Whisk everything together and taste. Feel free to adjust the flavor to your liking. Add the dressing and basil and you are good to go.