Grilled Corn and Orzo Salad with Basil

Grilled Corn and Orzo Salad with Basil
Serves 4
Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

INGREDIENTS
• 2 medium ears corn, shucked and silks removed
• 3 Tbs. extra-virgin olive oil, more for brushing
• Kosher salt and freshly ground black pepper
• 1 cup dried orzo
• 1/2 cup finely chopped fresh basil
• 1 Tbs. fresh lime juice
• 1/4 tsp. hot sauce, more to taste

DIRECTIONS
Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.
Bring a large pot of salted water to a boil over high heat.
Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.
Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.
When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.
Season to taste with more salt and hot sauce. Serve warm or at room temperature.
Make Ahead Tips
The salad can be made up to 2 hours ahead and kept at room temperature.
Nutrition information (per serving):
Calories (kcal): 230; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1.5; Protein (g): 5; Monounsaturated Fat (g): 8; Carbohydrates (g): 28; Polyunsaturated Fat (g): 1.5; Sodium (mg): 220; Cholesterol (mg): 0; Fiber (g): 2;