Summer Corn and Orzo Salad with Cucumber-Feta Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 3/4 cups crumbled feta cheese (about 8 ounces) |
3 large cucumbers (about 2 1/2 pounds), peeled, seeded, cut into 1/2-inch pieces (about 4 1/2 cups) |
1/4 cup olive oil |
1 tablespoon water |
1 1-pound box orzo (rice-shaped pasta; also called riso) |
4 cups yellow corn kernels (cut from about 4 ears) |
1/3 cup plus 2 tablespoons chopped fresh chives |
Directions:
1. Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon water in processor. Process until smooth. Season dressing to taste with salt and pepper.
2. Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers and 1/3 cup chives; toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and 2 tablespoons chives.
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