Ingredients
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1 lb orzo pasta
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1 cup finely chopped red sweet bell pepper
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1 cup kalamata olive, pitted, cut in half
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2 tablespoons coarsely chopped basil (regular or opal)
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2 tablespoons drained capers
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1/4 cup packed fresh parsley leaves, finely chopped
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1/4 cup olive oil
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1/8 teaspoon salt (to taste)
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fresh ground black pepper, to taste
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fresh edible flower, such as fresh nasturtium
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3 tablespoons wine vinegar (we used red wine vinegar)
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1/4 cup thinly sliced scallion (white and green parts)
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2 cups fresh corn kernels, cut off the cob
Instructions
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl.
- Add the corn, red pepper, olives and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (The salad can be made about 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving.) Decorate the salad with the edible flowers right before serving.