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Zucchini Corn Orzo Salad
Ingredients
  • 1 pound orzo pasta
  • 2 large or 3 small/medium zucchini squash, sliced in half lengthwise
  • 4 ears of corn
  • olive oil, for brushing
  • kosher salt and pepper
  • 4 ounces goat cheese, crumbled
  • ⅓ cup chopped fresh basil
  • subheading: LEMON VINAIGRETTE:
  • 3 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • 1 ½ tablespoons honey
  • 2 garlic cloves, finely minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup extra virgin olive oil
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