Orzo with Corn, Cherry Tomatoes, Rosemary, and Garlic

by Laura Donnelly — July 27, 2007

The weekend's here and you want to entertain, but who wants to do a lot of work? This recipe, which uses coming-into-season corn and tomatoes, is great for a vegetarian meal accompanied by something green like an escarole salad with beets. This also gets better the next day.

What is your favorite pasta salad?

Orzo with Corn, Cherry Tomatoes, Rosemary, and Garlic

Serves 8

1 package Greek orzo (this variety comes in a pink plastic bag; if you can't find it, use two cups regular orzo) cooked in salted water, drained, and rinsed
3 cups cherry tomatoes
20 cloves garlic, sliced
2 Tablespoons fresh rosemary, chopped
2 cups fresh corn, cut off the cob
4 Tablespoons olive oil, more if needed to moisten salad when it's finished

1. In large sauté pan over low heat, sauté garlic gently till softened, add cherry tomatoes, and cook them a little bit, about 5 minutes. Add the corn and toss for about 2 minutes more. You don't want to overcook the corn!

2. Add this to the drained orzo and toss with the rosemary. Taste for seasoning, adding salt and pepper as desired. If it seems dry--the pasta will absorb the moisture and oil--add more olive oil before serving. Serve warm or at room temperature.