MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Summer Orzo Salad
Categories: Pasta, Vegetables, Cheese, Citrus, Nuts
Yield: 16 servings

16 oz Orzo pasta
1/4 c Water
1 1/2 c Corn niblets
24 Cherry tomatoes; halved
2 c Crumbled feta cheese
1 md Cucumber; seeded, chopped
1 sm Red onion; fine chopped
1/4 c Minced fresh mint
2 tb Capers; drained, chopped,
- opt
1/2 c Olive oil
1/4 c Lemon juice
1 tb Grated lemon zest
1 1/2 ts Salt
1 ts Pepper
1 c Sliced almonds; toasted

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 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, 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.

Shayna Marmar, Philadelphia, Pennsylvania

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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