This recipe for Summer Pasta brings together salt and pepper, 3 tablespoons extra virgin olive oil (or 2 tablespoons oil and 1 tablespoon butter), 1 cup corn kernel (from 2 or 3 ears) in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 4 servings.
Serve this antipasti orzo salad as a main course or on a party table – it’s a great crowd pleaser and fridge clearer. The dressing is made from the oil from the jarred vegetables, and you can use any you like – it doesn’t matter if you only have a few artichokes, or more sun-dried tomatoes.
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