Summer Orzo

  Lunch

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!

Summer Orzo

Average Rating: 4

TOTAL TIME: Prep: 30 min. + chilling
YIELD: 16 servings.

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 zest
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup sliced almonds, toasted

Instructions

  • 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 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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