Pasta Salad with Corn, Tomatoes, Feta and Chili-Lime Vinaigrette

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This is a wonderful salad from one of my favorite cookbooks, At Blanchard’s Table, by Melinda and Robert Blanchard.  Please note that in the photo above, I substituted Israeli couscous for the orzo (because I was out of orzo) and left out the feta cheese (because feta wasn’t going to work with the main dish I was serving that particular night).  But I am going to give you the original recipe because I’ve made it many times as written and it is always a hit.  Then you can make your own changes if you want.  I did love the texture of the big Israeli couscous and will definitely use that again.
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1 cup fresh corn kernels (about 2 ears of corn)
12 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon freshly grated lime peel
3 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
3/4 teaspoon chili powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
15 grape or cherry tomatoes, quartered
3 ounces feta cheese, drained and crumbled
1 tablespoon mined fresh rosemary
freshly ground black pepper
Bring a medium sauce pan of water to boil, add the corn and cook for 1 minute.  Drain and set aside.
Cook the orzo in a large pot of lightly salted water until it is al dente, 6-8 minutes.  Drain and rinse thoroughly under cold water, Drain well again and transfer to a large bowl.
In a small bowl, whisk together the oil, vinegar, lime peel, lime juice, lemon juice, chili powder, salt and pepper.  Toss the dressing with the orzo .  Add the corn, tomatoes, feta, and rosemary, and toss gently to blend,  Taste for salt and pepper, and serve a room temperature.
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