This lovely pasta salad, chock full of fresh vegetables and herbs, practically screams summer. And although I am ready for some Fall weather, it is still fairly warm around here, so this salad would still be very welcome at any picnic or potluck to which you may find yourself invited. The combination of the zesty grilled corn, tangy tomatoes, fresh mozzarella and herbs is nothing short of addictive.
Now I should mention, this recipe makes a whole bunch of this salad. If you’re only making it for a couple of folks, you might want to cut it in half. Either that or content yourself with the knowledge that you’ll be nibbling on it all week, which isn’t a bad thing at all! The original recipe recommends that you use raw corn, straight from the cob. No cooking necessary. However, as I’ve mentioned, I’ve been a bit obsessed with grilled corn and think that is the best way to go. However if you find yourself pressed for time, you could go with the raw option or just use some canned or frozen corn and you will still find this salad to be quite a delightful, healthy and refreshing summer time treat!
Israeli Couscous & Orzo Salad with Fresh Mozzarella, Corn & Cherry Tomatoes
recipe from: The Cafe Sucre Farine
Ingredients:
- 8 ounces Israeli Couscous
- 8 ounces Orzo
- ⅓ cup extra virgin olive oil, plus extra for drizzling over pasta
- 3 cloves fresh garlic, finely minced
- ½ cup fresh basil, finely chopped
- ¼ cup fresh oregano, finely chopped
- zest of 1 lemon
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt, more to taste
- ¼ teaspoon freshly ground black pepper
- 1 pint yellow cherry tomatoes, halved
- 1 pint red cherry tomatoes, halved
- 1 bunch green (spring) onions, thinly sliced
- 6 ears fresh corn, shucked, grilled (see Tex-Mex Grilled Corn instructions here) and kernels cut from cobs or use 2-3 cups canned corn
- 8 ounces fresh mozzarella, drained (if in brine) and cut in bite sized pieces
- sea salt and freshly ground black pepper, to taste
- small fresh herb leaves, if desired, for garnish
- extra virgin olive oil, for drizzling
Directions:
Bring a large pot of water to a boil on the stove top. Add a generous measure of salt (about a tablespoon) and return to a boil. Add couscous and orzo, allow water to return to a boil and cook for about 10 minutes or until al dente. Stir frequently while pasta is cooking. Drain well and drizzle with olive oil, just a teaspoon or two to keep the pasta from sticking together.Stir to coat well to coat and allow to cool.
Combine the ⅓ cup olive oil, garlic, fresh herbs, lemon zest, Italian seasoning, sea salt and freshly ground black pepper in a large bowl.
Lea & Jay 