Orzo With Corn, Tomatoes and Olives

• 2 tablespoons olive oil
• 12 cup corn kernel
• 12 cup halved cherry tomatoes
• 13 cup halved and pitted kalamata olive
• 3 tablespoons finely chopped fresh basil
• 1 12 cups orzo pasta
• 3 tablespoons grated parmesan cheese
• salt and black pepper

1. In a medium skillet, saute corn in olive oil over medium heat for about 1 minute.
2. Add tomatoes, olives and basil and cook another minute or until heated through.
3. Set this mixture aside.
4. Cook orzo in boiling salted water for about 8 minutes, then drain.
5. Transfer orzo into skillet with the vegetables and mix to combine.
6. Add Parmesan cheese and salt and pepper.
7. Serve immediately.

olive oil, corn kernel, tomatoes, olive, fresh basil, orzo pasta, parmesan cheese, salt

Taken from www.food.com/recipe/orzo-with-corn-tomatoes-and-olives-76135 (may not work)