This large salad recipe comes to us courtesy of Everyday with Rachael Ray Magazine. It serves 20 people so it will be perfect for block parties, potlucks, barbecues, beach parties, or any large summertime gathering.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- ½ cup extra-virgin olive oil
- 4 cups cooked orzo pasta
- 1 ½ pounds cherry tomatoes, halved
- 1 red onion, finely chopped
- 1 cup basil leaves, thinly sliced
- ½ cup apple cider vinegar
- 1 ¾ teaspoons salt
- 2 ½ teaspoons black pepper
- Cayenne pepper, to taste
Preparation:
Scrape the kernels from the corn cobs. In a large skillet, heat 1 tablespoon olive oil over high heat and add the corn. Cook, stirring occasionally, until lightly charred, about 4 minutes. Transfer to a large bowl to cool slightly, then stir in the orzo, tomatoes, onion and basil.
In a small bowl, whisk together the remaining 7 tablespoons olive oil and the vinegar; add the salt, black pepper and cayenne. Pour over the corn salad and toss. Serves 20.
