Warm Orzo with Corn, Olives & Tomatoes
2 tablespoons olive oil
1/2 cup corn kernels (1 medium ear, shucked)
1/2 cup halved red and yellow cherry tomatoes
1/3 cup pitted and halved kalamata olives
3 tablespoons finely chopped fresh basil
1 1/2 cups orzo
3 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
DIRECTIONS
In a medium skillet, heat the oil on medium heat and add the corn. Saute for a minute or until crisp tender. Add the tomatoes, olives and basil and cook another minute or until heated through. Reserve.
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 6-8 minutes. Drain, and transfer the orzo into the skillet with the vegetables and mix to combine. Add the Parmesan cheese, salt and pepper and blend. Taste for seasoning. Place in a serving dish or on individual plates and serve immediately.