Fresh, lemony, herby, and just creamy enough; this summer orzo salad is a warm-weather staple. Tossed with sweet corn, tomatoes, cucumber, and feta, plus a zippy lemon dressing and toasted almonds for crunch. Quick, easy, and picnic-ready!
 
Total Time: Prep  30 min. + chilling

 

IngredientsSummer Orzo Salad

  • 1 package (16 ounces) orzo pasta or quinoa
  • 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 parsley
  • 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

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, parsley  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.