Summer Orzo

Name: Summer Orzo
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

15 ingredients

4 steps

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

Directions

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
3

, 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.
4

Just before serving, stir in almonds.