Ingredients
1 package (16 ounces) orzo pasta1/4 cup water1-1/2 cups fresh or frozen corn24 cherry tomatoes, halved2 cups crumbled feta cheese1 medium cucumber, seeded and chopped1 small red onion, finely chopped1/4 cup minced fresh mint2 tablespoons capers, drained and chopped, optional1/2 cup olive oil1/4 cup lemon juice1 tablespoon grated lemon zest1-1/2 teaspoons salt1 teaspoon pepper1 cup sliced almonds, toasted
Preparation
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 1/4 cup 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.
