I'm always looking for fun ways to use the fresh veggies that are at the farmers market or grocery store. Salad is one of my favorite options, try to improvise with whatever you have on hand, so feel free to do it; you can't go wrong.
1 pkg. orzo pasta
1/4 cup water
1 1/2 cups fresh or frozen corn
24 cherry tomatoes, halved
2 cups (8 oz) crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tbsp. capers, drained and chopped, optional
1/2 cup olive oil
1/4 cup lemon juice
1 tbsp. grated lemon peel
1 1/2 tsp. salt
1 tsp. pepper
1 cup sliced almonds, toasted
1. Cook orzo according to package directions for al dente. Drain well. Transfer to a large bowl.
2. In a large non-stick skillet, heat water over medium heat. Add corn; cook and stir 3-4 minutes or until crisp-tender. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and if desired, capers.
In a small bowl, whisk oil, lemon juice, lemon peel, salt and pepper until blended. Pour over orzo mixture; toss. Refrigerate 30 minutes.
3. Just before serving, stir in almonds.