Ingredients
Method
- Cook orzo in salted boiling water for 8-9 minutes until al dente.
- Drain and immediately rinse under cold water for 60 seconds to remove starch and stop cooking.
- Halve cherry tomatoes and finely dice the red onion. Chop cilantro and parsley coarsely.
- Whisk olive oil, grape juice vinegar, salt, and pepper until emulsified and glistening.
- Mix cooled orzo, tomatoes, corn, and onion in a clear glass bowl. Toss with dressing.
- Fold in chopped cilantro and parsley just before serving for maximum freshness.
