a fresh orzo salad full of charred corn, caramelized cherry tomatoes, arugula, herbs, Prosciutto di Parma, and a garlicky parmesan vinaigrette
¾ lb orzo
4 ears corn, husked
1 lb cherry tomatoes
4 cloves garlic, chopped
½ cup grated parmesan cheese
2 tbsp white wine vinegar
1 lemon, juiced
1 tsp honey
30 cracks fresh black pepper
½ cup olive oil
¼ cup vegetable oil
2 oz arugula
3 oz thinly sliced Prosciutto di Parma, each slice cut into thirds
¼ cup packed basil leaves, torn
1 tbsp minced chives
Bring a large pot of salted water to a boil. Drop the orzo and cook according to the package’s instructions. Drain, rinse with cold water to fully cool, and drain again.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Add a drizzle of olive oil to coat the bottom. Place the corn into the hot skillet. Cook on all sides for about 10 minutes until slightly charred and tender, flipping continuously. Allow the corn to cool, then slice off the kernels.
In the same skillet, heat about 2 tablespoons of olive oil over medium-high heat. Add the cherry tomatoes and a good pinch of salt. Cook for about 5 minutes until burst. Lower the heat to medium-low and continue to cook until caramelized and softened, about 10 minutes longer. Let cool.
Add the garlic, parmesan, white wine vinegar, lemon juice, honey, and black pepper to a food processor. Pulse to combine. With the processor running, slowly drizzle in the olive and vegetable oils.
Combine the orzo, corn, tomatoes, arugula, Prosciutto di Parma, basil, and chives in a large mixing bowl. Drizzle in the parmesan vinaigrette and toss well. Serve at room temperature.