Orzo Salad with Basil-Sherry Vinagrette

The Spirited Vegetarian Over 100 Recipes Made Lively with Wine and Spirits by Paulette Mitchell
Cookbook 35, Recipe 2 (Total 73)

I purchased this cookbook at Seed Savers on the drive home from visiting Eppie in Alabama. With corn to use up from the Farmers Market, I chose this recipe.

Did I like it? Not so much, it's a little bland for me. Something with heat or more herbs would improve it.

Recipe:
For the dressing: Whisk together: 1/4 cup olive oil, 3 T sweet sherry, 1 T lemon juice, 1/4 cup chopped basil leaves, 1/4 tsp salt and a couple grinds of pepper.

Cook 3/4 cup orzo in boiling water, rinse with cold and place in a bowl. Add: 1 cup cooked corn on the cob (taken off the cob), 1/2 cup chopped cherry tomatoes, and 1/4 cup of the dressing. Set in the refrigerator over night. In the morning add the remaining dressing and eat for lunch.