This salad showcases some of the best of summer produce: sweet corn, bell peppers and fresh herbs. It can be made in the morning or even the night before. Serve it as a side dish with grilled meat or chicken, or let it stand on its own as the main course.
Instead of shrimp, you can use lobster; or, to make this vegetarian, substitute chickpeas.
Servings: 7 cups
- 8 ounces dried orzo pasta
- 8 ounces medium or large shrimp, cooked (peeled and deveined) and cut into 1/2- to 3/4-inch pieces
- 2 cups cooked yellow corn kernels (from 4 ears)
- 1/4 cup finely diced scallions (from 2 scallions), white and light-green parts
- 1 medium red or orange bell pepper, cut into 1/4-inch dice (about 1 cup)
- 1/4 cup loosely packed herbs, such as parsley, dill, oregano and/or basil
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry wine vinegar
- Freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package directions. Drain and rinse the orzo with cold water until it is completely cool.
In a large bowl, combine the orzo, shrimp, corn, scallions, bell pepper, herbs, oil and vinegar. Add salt and pepper to taste. Serve immediately, or cover and refrigerate. Allow the salad to come to room temperature before serving.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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