Indulge in a symphony of flavors with our delightful Summer Corn and Orzo Salad with Cucumber Feta Dressing. This vibrant dish is a perfect harmony of fresh corn, tender orzo pasta, crisp cucumber, tangy feta cheese, and a refreshing dressing that brings it all together.
Experience a burst of sweetness from the corn, a satisfying chew from the orzo, and a refreshing crunch from the cucumber, all complemented by the creamy richness of the feta cheese. The dressing, a delightful blend of olive oil, lemon juice, honey, and herbs, adds a touch of brightness and tang that elevates the salad to a whole new level.
This versatile dish can be served as a refreshing side salad or as a light and satisfying main course. It's perfect for potlucks, barbecues, or a quick and easy meal at home. With its vibrant colors and irresistible flavors, this salad is sure to be a hit at any gathering.
In addition to the main recipe, this article offers variations to suit different tastes and dietary preferences. For a vegan version, simply omit the feta cheese and use a plant-based dressing. For a gluten-free option, substitute the orzo pasta with quinoa or rice. And for those who prefer a heartier salad, add grilled chicken or shrimp for an extra boost of protein.
So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave your taste buds dancing with joy. Let's dive into the recipes and create this delightful Summer Corn and Orzo Salad with Cucumber Feta Dressing together!
SUMMER ORZO
I'm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! -Shayna Marmar, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
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.
Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
ORZO SALAD WITH CORN AND CUCUMBER-FETA DRESSING
Make and share this Orzo Salad With Corn and Cucumber-Feta Dressing recipe from Food.com.
Provided by Gay Gilmore
Categories Lunch/Snacks
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.
MEDITERRANEAN ORZO SALAD
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 13
Steps:
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Nutrition Facts : Calories 111.1 kcal, Carbohydrate 6.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Cholesterol 0.4 mg, Sodium 39.4 mg, Fiber 2.3 g, ServingSize 1 serving
SUMMER CORN AND ORZO SALAD WITH CUCUMBER-FETA DRESSING
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.
ORZO WITH FETA, CUCUMBER AND TOMATO
Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance.
Provided by Michaelc
Categories Salad Pasta Salad Greek Pasta Salad Recipes
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.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 24.8 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 559.8 mg, Sugar 3.6 g
SUMMER CORN SALAD
This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
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.
Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Use fresh, in-season corn for the best flavor. If you can't find fresh corn, you can use frozen corn that has been thawed and drained.
- Cook the orzo according to the package directions. Be sure to rinse the orzo with cold water after cooking to stop the cooking process.
- Make the dressing ahead of time so that the flavors have time to meld. You can store the dressing in the refrigerator for up to 3 days.
- Toss the salad just before serving so that the dressing doesn't wilt the vegetables.
- Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.
Conclusion:
This summer corn and orzo salad with cucumber feta dressing is a delicious and refreshing dish that is perfect for a summer picnic or potluck. The salad is easy to make and can be prepared ahead of time. It is also a healthy and nutritious dish that is packed with fresh vegetables and lean protein.
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