Time 30m Yield 16 servings. Number Of Ingredients 15 Steps:
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 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.
Time 25m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Put 3/4 of the feta, 1/2 of the cucumbers, the oil and water into a food processor and blend until smooth. Season with salt and pepper as needed. Cook the orzo as directed. Drain the pasta and place in a large bowl with corn, olives, onions and parsley. Mix in dressing. Sprinkle with remaining feta.
Yield Makes 8 servings Number Of Ingredients 7 Steps:
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 tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. 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.
Yield Makes about 1 cup Number Of Ingredients 5 Steps:
Chop enough of cucumber to measure 1 cup and in a blender purée with feta, yogurt, and garlic until smooth. Transfer dressing to a bowl and season with pepper and salt. Chill dressing, covered, until cold, about 30 minutes. Dressing may be made 1 day ahead and chilled, covered.
Time 20m Number Of Ingredients 10 Steps:
In a small bowl, whisk the lime juice, salt, pepper sauce and 4 teaspoons oil; set aside. In a large skillet, saute corn in remaining oil until tender. Transfer corn to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Time 20m Yield 4 servings. Number Of Ingredients 10 Steps:
In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously. To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain, and place in a large bowl. Spoon half of dressing over pasta; toss to coat. Cool to room temperature. Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat. Let stand 30 minutes.
Time 1h55m Yield 10 Number Of Ingredients 15 Steps:
Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool. Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.
