Author Adapted by Pam - For the Love of Cooking / Original by Simply Scratch
Equipment
Grill Pan
Large pot
Ingredients
Vinaigrette:
2tbspred wine vinegar
2tbspolive oil
1large clove of garlic, finely grated
Sea salt and freshly cracked black pepper, to taste
Pinch of crushed red pepper flakes, to taste
Pasta Salad:
8ozdried orzo, cooked in salted water per package instructions.
1ear of corn, husks removed
6-10 asparagus spears, woody ends removed
1cupgrape tomatoes
¼red onion, sliced thinly
1tbspfresh basil, chopped
1tbspfresh parsley, chopped
Sea salt and freshly cracked pepper, to taste
¼cupfeta cheese crumbles
Instructions
Make the vinaigrette by combining the red wine vinegar, olive oil, garlic, sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste, in a small jar. Seal with lid and shake well; set aside to allow flavors time to mingle.
Heat a grill or grill pan over medium-high heat. Add the corn and asparagus spears and cook, turning them occasionally, until charred & tender, about 7-10 minutes. Remove from the grill to cool. Side Note: If the asparagus spears are very thin they will cook much quicker.
Meanwhile, cook the orzo in a large pot of salted water per package instructions. Drain then rinse under cold water. Pour the cooled & drained orzo into a serving bowl.
Let the corn cool until safe to handle and then slice the kernels off of the cob. Cut the asparagus into thirds.
Add the corn, asparagus, tomatoes, onion, and herbs to the orzo then drizzle with some of the vinaigrette, to taste; toss to coat evenly then season with sea salt and freshly cracked pepper, to taste. Top with feta cheese crumbles and serve. Enjoy.