Orzo, Corn, and Chive Salad

This salad is from one of my favorite cookbooks called "The Beach House Cookbook" by Barbara Scott-Goodman. (It is filled with great recipes for fresh food and the photographs are wonderful.) I make this all the time and all year round. I added a diced red pepper to the recipe and like how the colors of the yellow corn, green chives, and red pepper all mix to make for a colorful salad. I usually serve this with Marinated Grilled Flank Steak. (Click for the recipe.) It is even better if you top it off with some feta cheese. Enjoy!

Orzo, Corn, and Chive Salad

1 pound of Orzo
2 Tbsp fresh lemon juice
1 1/2 to 2 cups corn kernels
1 red pepper, diced
1/2 cup minced fresh chives (take a bunch and start snipping with your kitchen shears.)
2 Tbsp Balsamic Vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
optional: feta cheese

1. Bring a large pot of salted water to a boil and cook the orzo until al dente, 10 to 12 minutes. Drain well.

2. Transfer the orzo to a large bowl, drizzle the lemon juice over it, and toss well. Add the corn and red pepper to the orzo and toss again. Add the balsamic vinegar, olive oil and salt and pepper to taste and toss well to combine. Taste and adjust the seasonings, if necessary.

3. Using kitchen shears, finely snip the chives over the salad then mix well.

4. Serve cold or at room temperature. Refresh the salad with a dash of lemon juice and olive oil just before serving.