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Summer Orzo

Total Time

Prep: 30 min. + chilling


16 servings

Updated: Oct. 12, 2022
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, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Summer Orzo Recipe photo by Taste of Home
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  • 1 package (16 ounces) orzo pasta
  • 1/4 cup water
  • 1-1/2 cups fresh or frozen corn
  • 24 cherry tomatoes, halved
  • 2 cups 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 zest
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup sliced almonds, toasted


  1. Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
  2. In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
  3. Just before serving, stir in almonds.

Nutrition Facts

3/4 cup: 291 calories, 15g fat (4g saturated fat), 15mg cholesterol, 501mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 11g protein.

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