Midsummer Orzo Salad





Ingredients:
ane 1/4 loving cup (dry) orzo
ii ears' worth corn kernels
ane 1/2 loving cup halved cherry tomatoes
ii "baby" cucumbers, sliced into half-moons
iii tablespoons minced dill
1/4 loving cup chopped Italian parsley
1/3 loving cup pitted kalamata olives
four oz babe arugula, coarsely chopped
four oz crumbled feta
iii tablespoons sherry vinegar
salt
freshly soil dark pepper



Directions:

Cook orzo according to packet instructions. During the terminal minute, add together the corn kernels. Drain too cool.

In a large bowl, toss the orzo too corn alongside the remaining ingredients. Serve immediately.



My thoughts:
I know, around other pasta type salad. What tin I say? It's summer. It is much quicker to ambit than potatoes or rice too is tasty cold. For this salad, I used the best of what's inward flavor now: tomatoes from my mom's garden, fresh herbs, cucumbers too corn too a few Greek ingredients, feta, olives, too orzo. I served alongside around lemon dill chicken patties. H5N1 lovely, slow weeknight summertime dinner.

Cook orzo according to packet instructions Midsummer Orzo Salad

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