Mediterranean-Style Orzo Salad With Corn - cooking recipe

Ingredients

1 lb orzo pasta
2 cups fresh corn kernels, cut off the cob
1 cup finely chopped red sweet bell pepper
1 cup kalamata olive, pitted, cut in half
1/4 cup thinly sliced scallion (white and green parts)
2 tablespoons coarsely chopped basil (regular or opal)
2 tablespoons drained capers
1/4 cup packed fresh parsley leaves, finely chopped
1/4 cup olive oil
3 tablespoons wine vinegar (we used red wine vinegar)
1/8 teaspoon salt (to taste)
fresh ground black pepper, to taste
fresh edible flower, such as fresh nasturtium (optional)

Preparation

Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl.
Add the corn, red pepper, olives and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (The salad can be made about 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving.) Decorate the salad with the edible flowers right before serving.