Best Summer Corn And Orzo Salad With Cucumber Feta Dressing Recipes

ORZO SALAD WITH CORN AND CUCUMBER-FETA DRESSING

Orzo Salad With Corn and Cucumber-Feta Dressing image

Make and share this Orzo Salad With Corn and Cucumber-Feta Dressing recipe from Food.com.

Provided by Gay Gilmore

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces feta cheese, crumbled
3 large cucumbers, peeled, seeded and cut into 1/2 inch pieces
1/4 cup olive oil
1 tablespoon water
1 (1 lb) box orzo pasta (rice-shaped pasta)
4 cups corn
1 (10 ounce) can black olives, coarsely chopped
1/4 cup chopped green onion
1/4 cup chopped flat leaf parsley

Steps:

Put 3/4 of the feta, 1/2 of the cucumbers, the oil and water into a food processor and blend until smooth.
Season with salt and pepper as needed.
Cook the orzo as directed.
Drain the pasta and place in a large bowl with corn, olives, onions and parsley.
Mix in dressing.
Sprinkle with remaining feta.

SUMMER ORZO

Summer Orzo image

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! -Shayna Marmar, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 15

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 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

Steps:

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 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., Just before serving, stir in almonds.

Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

SUMMER CORN AND ORZO SALAD WITH CUCUMBER-FETA DRESSING

Summer Corn and Orzo Salad with Cucumber-Feta Dressing image

Categories Salad Pasta Feta Corn Summer Chive Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

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

Steps:

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.
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.