Orzo with Marinated Artichoke Hearts, Tomatoes, Corn, and Oregano Pesto

This is a great warm side dish or cold pasta salad.  I was inspired by Giada’s recipe, but wanted a little more zing from the artichokes and used marinated artichoke hearts instead.  The cherry tomatoes and corn add great color, and the fresh oregano pesto with walnuts or pine nuts adds a little crunch.  You can grill corn on the cob and then cut it off the cob, but I just had frozen which was fine.  You can also use fresh basil instead of oregano.  I have found the secret to making a good pasta salad is to taste it before you serve it because it always seems to need more vinegar or salt.  The pasta just draws all that in and leaves the salad a little flat.   Click here for the recipe….