Corn & Basil Orzo Salad

Late summer has a short window where sweet corn, ripe cherry tomatoes, and basil are all at their best at the same time — and this salad is built entirely around not wasting it. It's cold, it travels well, and it holds up in the fridge better than most pasta salads, which makes it one of those rare dishes equally at home at a Tuesday desk lunch and a weekend cookout.

Ingredients

• 1 cup orzo pasta
• 2 ears fresh corn, kernels removed (or 1½ cups frozen corn, thawed)
• 1 cup cherry tomatoes, halved
• ⅓ cup fresh basil, thinly sliced
• ⅓ cup crumbled feta cheese
• 1 small garlic clove, finely grated or minced
• 3 tbsp extra-virgin olive oil
• Juice of 1 lemon
• Salt and black pepper, to taste

Method

1. Bring a large pot of well-salted water to a boil and cook the orzo according to package directions until just tender. Drain and set aside to cool slightly.
2. While the orzo cooks, heat a dry skillet over medium-high heat and add the corn kernels. Let them sit undisturbed for a minute or two before stirring, so they pick up some color and char rather than just steaming. Five to seven minutes total, then remove from heat.
3. In the bottom of a large mixing bowl, whisk together the olive oil, lemon juice, grated garlic, a pinch of salt, and a few grinds of pepper.
4. Add the cooled orzo, charred corn, and halved cherry tomatoes to the bowl. Toss well so everything picks up the dressing.
5. Fold in the basil and feta last, just before serving, so the basil stays bright and doesn't wilt into the salad.
6. Taste and adjust salt, pepper, or lemon juice. Serve at room temperature, or chill for 20 minutes for a colder salad.

Make-Ahead

The orzo, corn, and dressing can be combined up to two days ahead and kept refrigerated. Hold the basil and feta separately and stir them in right before serving — both lose their character quickly once mixed in.

Substitutions

Goat cheese makes a creamier stand-in for the feta if that's what's on hand. No fresh corn or basil in season? Frozen corn works fine once thawed and patted dry before charring, though fresh basil isn't really replaceable here — the dried version won't do the dish justice.

Vegetarian Variation

This recipe is already vegetarian as written. For a heartier, protein-forward version, fold in a cup of drained chickpeas along with the corn and tomatoes.