crushed garlic cloves
kalamata or other cured olives (I used a mixture from the olive bar)
Boil orzo until tender, about 8 - 10 minutes. Place the frozen corn in the colander and slowly pour the hot pasta cooking water over the corn. Drain the orzo. Leave the strainer over the sink while preparing the rest of the ingredients.
In the still warm saucepan, place it on the same warm burner and add the oil, lemon juice, garlic, salt, and black pepper. Stir until the oil smells like garlic. Add the orzo/corn mixture as well as the other ingredients. Stir and either serve warm or refrigerate for three hours.
I wish I had added some red pepper flakes when I was heating up the oil. Other then that, it was delicious. I might add smoked tofu next time I make it, for some added protein.
My husband gave this one two thumbs up.