Orzo Salad with Orange Peppers, Sundried Tomatoes, and Corn

Orzo Salad with Orange Peppers, Sundried Tomatoes, and Corn

As the weather begins to get warmer, I make a lot of orzo salads! I love them as a side dish at barbecues- not only do they go so well with so many things - chicken, steak, lamb chops, to name a few- but anything I can make ahead especially when people are coming over is always a great thing to me!

makes 6 servings

1 cup orzo
3 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chopped yellow onion
1 cup chopped orange bell pepper
1 tablespoon finely chopped garlic
1/2 cup coarsely chopped sun dried tomatoes (with the marinade if possible)
1/2 cup fresh or frozen corn kernels
1/4 cup toasted pine nuts (place in a 350 degree oven for 10-12 minutes)
1/4 cup freshly grated Locatelli Romano cheese
1/4 cup chopped fresh flat-leaf parsley
freshly ground black pepper

Cook the orzo in a medium -size pot of boiling water until al dente, 7 minutes. Drain, and set aside.
Meanwhile, heat the oil and the butter in a small Dutch oven over medium heat. Add the onion, pepper, and garlic, and cook, stirring occasionally, until just tender, 5-7 minutes. Add Stir in the remaining ingredients, and the reserved orzo,and cook for a few more minutes. Serve warm, or at room temperature.