A flavorful and healthy summertime side dish!

Summer Veggie-Orzo Salad

Ingredients

1 — 16 oz. package 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
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon peel
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted

Directions

~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 three to four minutes (or until crisp to tender).

~Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, and mint.

~In a small bowl, whisk oil, lemon juice, lemon peel, salt, and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.

~Just before serving, stir in almonds.

~Makes 16 servings.