Summer Corn and Orzo Salad with Cucumber-Feta Dressing


  • 3 large cucumbers
  • 1 1-pound box orzo (rice-shaped pasta; also called riso)
  • ¼ cup olive oil
  • 7 1/3 tablespoons fresh chives
  • 1 ¾ cups crumbled feta cheese
  • 1 tablespoon water
  • 4 cups yellow corn kernels

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 ...

View full recipe at Epicurious


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