1 1/4 cup (dry) orzo
2 ears’ worth corn kernels
1 1/2 cup halved cherry tomatoes
2 “baby” cucumbers, sliced into half-moons
3 tablespoons minced dill
1/4 cup chopped Italian parsley
1/3 cup pitted kalamata olives
4 oz baby arugula, coarsely chopped
4 oz crumbled feta
3 tablespoons sherry vinegar
freshly ground black pepper
Cook orzo according to package instructions. During the last minute, add the corn kernels. Drain and cool.
In a large bowl, toss the orzo and corn with the remaining ingredients. Serve immediately.
I know, another pasta type salad. What can I say? It’s summer. It is much quicker to cook than potatoes or rice and is tasty cold. For this salad, I used the best of what’s in season now: tomatoes from my mom’s garden, fresh herbs, cucumbers and corn and a few Greek ingredients, feta, olives, and orzo. I served with some lemon dill chicken patties. A lovely, easy weeknight summer dinner.