1lborzo pasta, cooked al dente according to package directions
4 ears fresh corn, shucked, kernels cut from the cob to include in the salad or enjoy the ears of corn alongside the dish
1–2lbsheirloom cherry tomatoes, halved
2–4scallions,thinly sliced
1 clovegarlic, grated or diced
1shallot, diced
1 fresno chili or jalapeno, seeds removed, diced
1lemon or lime, juiced
1 tbsp white wine vinegar or sherry vinegar
3 tbspsolive oil
2tbspsmayo, or 1 extra tbsp olive oil
1 tsp kosher salt
Freshly ground pepper
Crumbled queso fresco or cotija cheese
Chopped cilantro or parsley
Instructions
Rinse cooked orzo with cold water and chill, adding a little olive oil.
Heat broiler to high. If including the corn in the salad, coat corn kernels lightly with 1 tsp olive oil, fresh ground pepper and ½ tsp kosher salt. Broil on a baking sheet until charred in a few spots, approximately 3–5 minutes.
Make the dressing: whisk together olive oil, mayo, citrus juice, scallions, diced chili, vinegar, shallot, ½ tsp salt and a few grinds of pepper. Don’t forget to taste along the way.
In a large mixing bowl, combine orzo, charred corn, halved tomatoes, chopped herbs and the dressing. Just before serving, garnish with queso fresco and more fresh herbs.
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