Summer Orzo Salad

Ingredientai

1 package (16 ounces) orzo pasta

1/4 cup water

1-1/2 cups fresh or frozen corn

24 cherry tomatoes, halved

2 cups crumbled feta cheese

1 medium cucumber, seeded and chopped

1 small red onion, finely chopped

1/4 cup minced fresh mint

2 tablespoons capers, drained and chopped, optional

1/2 cup olive oil

1/4 cup lemon juice

1 tablespoon grated lemon zest

1-1/2 teaspoons salt

1 teaspoon pepper

1 cup sliced almonds, toasted

Nurodymai

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.