Corn, Tomato, And Orzo Salad

• 2 cups Fresh Basil Leaves
• 1/4 cups Parmesan Cheese, Grated
• 2 teaspoons Garlic, Minced
• 1/2 cups Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 1 whole Lemon Juice
• 1-1/2 cup Orzo (uncooked)
• 1 package Frozen Corn Kernels (16 Oz), Thawed
• 2 Tablespoons Olive Oil
• 1-1/2 cup Grape Tomatoes, Cut In Half
• 1 whole Medium Red Onion, Finely Chopped
• 1/2 cups Pine Nuts, Toasted

1. Make Salad Dressing
2. 1. Place basil leaves, Parmesan cheese, garlic, olive oil, balsamic vinegar, and juice from lemon in blender and blend until finely chopped.
3. 2. Taste and adjust oil or basil as need.
4. 3. Set aside until needed for salad.
5. Make Salad
6. 1. Cook orzo in large pot of boiling water until al dente, about 15 minutes. Five minutes before done, add corn.
7. 2. Drain and rinse thoroughly. Place into a large bowl. Add oil and mix to prevent orzo from sticking. Allow to cool slightly.
8. 3. Add tomatoes, onion, pine nuts, and dressing. Toss together.
9. 4. Serve at room temperature.

fresh basil, ubc, garlic, olive oil, balsamic vinegar, lemon juice, kernels, olive oil, grape tomatoes, red onion, nuts

Taken from tastykitchen.com/recipes/salads/corn-tomato-and-orzo-salad/ (may not work)