Ingredients
Equipment
Method
Cook the Orzo
- Bring a large pot of salted water to a boil. Cook orzo for 7-8 minutes until al dente.
- Drain in a fine-mesh strainer and rinse with cold water to stop cooking and remove starch.
Assemble the Salad
- Halve the tomatoes and thinly sliver the red onion. Place in a clear glass bowl with corn and cooled orzo.
- Whisk or shake oil, vinegar, and mustard in a jar until emulsified and translucent.
- Pour dressing over the salad and toss until glistening. Finish with a heavy scattering of chopped parsley.
Nutrition
Notes
Rinse the orzo thoroughly to prevent clumping.
Allow the salad to sit for 20 minutes before serving to let flavors meld.
Allow the salad to sit for 20 minutes before serving to let flavors meld.
