This is a great, quick pasta salad. The nice thing about pasta salad this time of year is that you can eat it cold. Bonus: this one isn't full of mayo and heavy.
1 box orzo, cooked and drained
2-3 large tomatoes, chopped
2 ears of corn, with the corn cut off
2 cucumbers, chopped
1/2 cup pine nuts, toasted
A handful of fresh basil, chopped
1/4 cup grated parmesan
1/4 cup grated mozzarella
Olive oil
Tarragon vinegar
Salt and pepper to taste
Mix together; combine with olive oil and vinegar until the taste/consistency is what you like. Season with salt and pepper.
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