Ingredients:

• 1 lb. box orzo pasta
• 1/2 cup orange pepper
• 1/2 cup yellow pepper
• 1/2 cup red pepper
• 1/2/ cup red onion
• 1 ear corn on the cob
• 1 1/2 cup Michigan dried cherries
• 3/4 cup raspberry vinegarette
• 1/4 cup champagne vinegar
• 1 cup vegetable oil
• 1 tbsp. Kosher salt
• 2 tsp. coarse pepper
• 1 tbsp. parsley
• 1 tbsp. garlic powder
• 1 tbsp. sugar

Directions:

1. Cook, rinse and drain pasta. Place in large bowl.
2. Chop peppers and onions very fine. Cut corn off cob and saute for 5 min. over low heat. Add to peppers and onion and add cherries.
3. Whisk together raspberry vinegarette, vegetable oil, champagne vinegar and spices
4. Pour over orzo and toss well.
5. Refrigerate at least three hours.