Summer Corn and Orzo Salad with Cucumber-Feta Dressing

Summer Corn and Orzo Salad with Cucumber-Feta Dressing

8

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 tbsp. 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.
  3. 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.