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Summer Orzo

Name: Summer Orzo
Prep time: 30 min
Total time: 30 min
Yield: 16 servings.
Cuisine: Mediterranean
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 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

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 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

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 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.
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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Reviews

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Average Rating:

Sarah
Aug 14, 2020
I would like to make this a day ahead of eating it, does this recipe work well for that?
cindylw54
Oct 28, 2019
I made this last night and was so pleased how the flavors worked together. Can't wait to eat the rest today!
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.

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