Orzo and Grilled Corn Pasta Salad

Steps

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1. 1
   Place ears of corn and garlic cloves on a hot grill and char them all around until they're nicely caramelized. Be careful the corn doesn't roll away.
   ▶ ≈0:00
2. 2
   Remove the grilled corn and garlic from the grill and let them cool. Gather fresh chives, basil, and parsley.
   ▶ ≈0:25
3. 3
   In a food processor, combine the fresh herbs (parsley, basil, and plenty of chives) along with the peeled and squeezed roasted garlic.
   ▶ ≈0:38
4. 4
   Add the zest and juice of half a lemon, a good pinch of salt, a couple tablespoons of extra virgin olive oil, and about 3/4 cup of light mayo. Blend until the dressing is smooth and creamy.
   ▶ ≈0:51
5. 5
   Carefully cut all the kernels off the cooled corn and set them aside.
   ▶ ≈1:15
6. 6
   Chop a generous amount of fresh chives (alternatively, scallions can be used).
   ▶ ≈1:27
7. 7
   In a large bowl, combine the cooked and slightly cooled orzo pasta, the corn kernels, the chopped chives, the rinsed cannellini beans, and crumbled feta cheese (you can crumble it by hand or use pre-crumbled feta).
   ▶ ≈1:40
8. 8
   Pour the dressing over the salad and mix thoroughly. Ideally, prepare the salad 1-2 hours before serving, though it can be made a day or two ahead. Bring it to room temperature about 30 minutes before serving.
   ▶ ≈1:53