Orzo Salad With Basil-Sherry Vinaigrette

Directions

1. 1
   To make Basil-Sherry Vinaigrette:
2. 2
   Whisk together the oil, sherry, and lemon juice in a small bowl.
3. 3
   Stir in the remaining ingredients.
4. 4
   Taste and adjust the seasoning.
5. 5
   Refrigerate in a covered container for up to 4 days.
6. 6
   Whisk or shake before serving.
7. 7
   To make the orzo salad:
8. 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. 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. 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. 11
    In a medium bowl, toss together the pasta, corn, and tomatoes. Add 1/4 cup of the vinaigrette and toss again.
12. 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. 13
    Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.
14. 14
    Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.
15. 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.