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CORN AND ORZO SALAD WITH CUCUMBER-FETA DRESSING
1 3/4 C crumbled feta cheese
(about 8 ounces) DIVIDED
3 large cucumbers, peeled if you wish and cubed DIVIDED
1/4 C olive oil
1T water
1 1 lb box orzo
4 C corn – fresh from cob
1/3 C chopped fresh chives
Place 1 cup feta cheese, half of cucumbers, oil and 1T water
in processor. Process until smooth. Season to taste with
salt and pepper.
Cook orzo in large pot of boiling salted water until al
dente, 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 C feta cheese, remaining half of
cucumbers and chives; toss with dressing to combine. |
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