o Boil orzo until tender, strain and set aside. Add a little olive oil to the pasta so it doesn’t stick together while preparing other ingredients.
o Dice cherry tomatoes.
o Finely chop basil.
o Cut mozzarella into small cube pieces about the size or your tomatoes. I like mozzarella, tomatoes and corn to all be about the same size.
o If using fresh ears of corn, boil them in water until done. Then remove, cut corn from cob, put on a cookie tray, sprinkle with olive oil or butter and broil in oven get it a little char. You can use frozen corn as well. Just spread it out on cookie sheet, sprinkle with oil or butter and broil.
• Zac tip: Some stores (ex. Wegman’s and Whole Foods) carry roasted frozen corn. If using this for your corn, just defrost it.
o Wait until corn is close to room temperature and then combine with orzo, tomatoes, basil and mozzarella.
o Pour dressing over top and mix together.
o Let chill in refrigerator before serving.