Summer Orzo

Name: Summer Orzo
Prep time: 30 min
Total time: 30 min
Yield: 16 servings (3/4 cup each).
Ingredients: 1 package (16 ounces) orzo pasta; 1/4 cup water; 1-1/2 cups fresh or frozen corn; 24 cherry tomatoes, halved; 2 cups (8 ounces) crumbled feta cheese; 1 medium cucumber, seeded and chopped; 1 small red onion, finely chopped; 1/4 cup minced fresh mint; 2 tablespoons capers, drained and chopped, optional; 1/2 cup olive oil; 1/4 cup lemon juice; 1 tablespoon grated lemon peel; 1-1/2 teaspoons salt; 1 teaspoon pepper; 1 cup sliced almonds, toasted

I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania

Ingredients

1 package (16 ounces) orzo pasta
1/4 cup water
1-1/2 cups fresh or frozen corn
24 cherry tomatoes, halved
2 cups (8 ounces) crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tablespoons capers, drained and chopped, optional
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon peel
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted

Directions

Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir 3-4 minutes or until crisp-tender. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon peel, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
Just before serving, stir in almonds.

Originally published as Summer Orzo in Make & Take Cookbook 2016

Reviews

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Average Rating:

pat

Jul 3, 2018

Really enjoyed this salad. I was asked to bring one that could sit out for a while. This fit the bill. I already was a fan of orzo, but never thought of putting it in a salad like this. The dressing was good, but I added about a half cup extra lemon juice (for a double batch) and got the light, lemony taste I wanted.