Orzo Salad With Basil-Sherry Vinaigrette

• For the Basil-Sherry Vinaigrette
• 1/4 cup extra virgin olive oil
• 3 tablespoons sweet cream sherry
• 1 tablespoon fresh lemon juice
• 1/4 cup minced fresh basil or 1 teaspoon dried basil
• 2 tablespoons minced shallots (see Tip)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon fresh ground pepper (to taste)
• For the Orzo Salad
• 1 ear sweet corn or 1 cup frozen corn
• 3/4 cup orzo pasta, riso or 3/4 cup rosamarina pasta
• 2 plum tomatoes, cut into 1/2-inch cubes
• salt & freshly ground black pepper
• 4 leaves butter lettuce or 4 leaves other soft-leafed lettuce
• 1 small fresh basil sprig (to garnish)

1. To make Basil-Sherry Vinaigrette:
2. Whisk together the oil, sherry, and lemon juice in a small bowl.
3. Stir in the remaining ingredients.
4. Taste and adjust the seasoning.
5. Refrigerate in a covered container for up to 4 days.
6. Whisk or shake before serving.
7. To make the orzo salad:
8. Place the ear of corn on a microwaveable dish covered loosely with waxed paper. Microwave on high until hot, about 2 minutes. (If using frozen corn, cook according to package instructions. Drain well.) Set aside to cool.
9. Bring a small saucepan of salted water to a boil. Cook the pasta according to package directions. Drain well. Rinse with cool water; drain again.
10. When the corn has cooled, cut the kernels off the cob. (It's best to cut or break the ear in half. On a cutting board, hold the cob upright. Using a sharp knife, slide the blade downwards, letting the kernels fall on the board, rotating the cob a quarter turn at a time until all the kernels are removed.).
11. In a medium bowl, toss together the pasta, corn, and tomatoes. Add 1/4 cup of the vinaigrette and toss again.
12. Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days. Serve the salad chilled or at room temperature.
13. Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.
14. Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.
15. Do as the Italians do and include this dish among an assortment of antipasti. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken.

vinaigrette, extra virgin olive oil, sweet cream sherry, lemon juice, fresh basil, shallots, salt, fresh ground pepper, salad, sweet corn, orzo pasta, tomatoes, salt, butter, basil

Taken from www.food.com/recipe/orzo-salad-with-basil-sherry-vinaigrette-165959 (may not work)