i LOVE basil but the store was out so that's why it's not in this picture :( also....if you don't like lemon you can substitute vinegar where it calls for lemon juice.
3/4 lb. orzo pasta
1 c. frozen corn, thawed
1/4 c. extra virgin olive oil
2-3 tbsp. lemon juice
3 large cloves garlic, finely chopped
1/2 tsp. kosher salt and black pepper, or to taste
1/2 tsp. lemon pepper seasoning
1/4 c. chopped black olives
1/4 c. fresh basil, finely chopped
1-2 c. grape or cherry tomatoes, halved
in a large pot, cook pasta until al dente. while the pasta is cooking, place the corn in a colander in the sink. slowly drain the cooked pasta over the corn and drain well.
in the stockpot, whisk together the oil, lemon juice, garlic, salt and lemon pepper until well combined. add the hot pasta and corn mixture, along with the olives, basil, and black pepper. toss thoroughly to combine.
transfer to a serving bowl and let cool about 10-15 minutes. add the tomatoes and toss well to combine.
serve slightly warm or at room temperature.
(fyi: i added some balsamic vinaigrette dressing to my bowl and it made this dish even more awesome. if you have some on hand, i recommend trying it!)
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