Orzo And Corn Off The Cob - cooking recipe

Ingredients

2 cups fresh corn, cut off the cob
1 1/4 cups orzo pasta
1 cup kalamata olive, pitted and halved
1 medium sweet red pepper, chopped (3/4 cup)
1/4 cup green onion, thinely sliced
1/4 cup fresh basil, finely snipped
1/4 cup fresh parsley, finely snipped
1/4 cup olive oil
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Preparation

Cut kernals off 4 ears of corn on the cob (I use my mandolin for this chore), you should have about 2 cups. Set aside. Bring a large pot of lightly salted water to boiling. Add the orzo and cook, stirring occasionally, for 8 to 9 minutes or until just tender, adding corn the last 3 minutes of cooking. Drain well and place in a large serving bowl.
Add the olives, sweet pepper, and green onions, toss well. Add the basil, parsley, oil, vinegar, salt and pepper. Toss gently to combine.
Serve at room temperature.