Cooking with Ceci: Orzo, corn, and basil salad



Here is another healthy and delicious school lunch box recipe: Orzo, Corn and Basil Salad.

The fresh and sweet corn kernels, the cherry tomatoes that taste like candy and the fragrant basil makes this simple summer salad so delicious! This recipe is easy as one-two-three; even the kids can help! Orzo is one of the best pastas for salad because it doesn’t become mushy.

Note: How to store fresh basil: Wrap the stems in a damp paper towel and put it in a Ziploc bag. Place the bag in the door of your refrigerator where it is not as cold. The basil will keep up to a week.


Prep: 20 minutes / Serves: 4


1 diced roasted red pepper

1/3 cup chopped basil

1 minced shallot

1/4 cup olive oil

2 tablespoons white wine vinegar

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup orzo

1/4 cup roasted, pine nuts

10 halved cherry tomatoes

1/2 cup quartered and thinly sliced English cucumber

1 cup of raw corn


In a medium bowl combine diced roasted red peppers, basil, shallot, olive oil, vinegar, salt and pepper. In a saucepan of salted boiling water, cook orzo until al dente, 8 minutes. Drain, transfer to a large bowl, and drizzle with olive oil. Toss and let cool.

In a dry skillet over low heat, toast pine nuts until golden brown (about 2 minutes). Let cool, then add nuts to orzo along with tomatoes, cucumber and corn.

Add reserved vinaigrette and toss. Divide among lunch containers.