Recipe: Summer Orzo

Summer Orzo

I made this salad for dinner this week.  My daughter Summer really enjoyed it and I thought I would share it.  

It is a great potluck dish for your picnics or get-togethers this summer.

1 pkg. (16 oz.) 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, diced

1 small red onion, finely chopped

1/4 cup minced fresh mint

2 tbsp. capers, drained and chopped, optional

1/2 cup olive oil

1/4 cup lemon juice

1 tbsp. grated lemon zest 

1 1/2 tsp. salt

1 tsp. pepper

1 cup sliced almonds, toasted

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 1/4 cup of 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 for 30 minutes.  Just before serving, stir in almonds.