4 1corzo pasta 1cfresh corn niblets or frozen defrosted corn 0.25cjarred pimiento, sliced 3Tchopped fresh basil 2Twhite balsamic or apple cider vinegar 1TOlive oil 0.5tsalt 1. Cook orzo according to package directions. Drain thoroughly and transfer to a large bowl. 2. Stir in the corn, pimento, basil, vinegar, oil and salt; toss thoroughly to combine. Adjust seasoning if desired. Serve at room temperature. Note: If preparing this recipe ahead of time, cover and refrigerate. Before serving, let stand at room temperature for about an hour to remove the chill. Stir thoroughly and serve.