Orzo Corn Salad with Cucumber Feta Dressing
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1/2cup crumbled fetadivided 1/4 +1/4 cup
  • 2cups cucumberdivided 1 cup + 1 cup
  • 2Tbsp olive oil
  • 1 lime-zest and juicereserve the zest for garnish on top of the salad
  • 3/4cup uncooked orzo
  • 2cups sweet corn kernelssteam fresh corn and cut kernels off the cob or use frozen or canned corn without cooking
  • 1medium jalapeno pepper
  • 1/4cup sweet red pepper
  1. Peel and seed the cucumber. Cut into 1″ cubes. Add 1 cup to the blender for the dressing and reserve the other cup for the salad.
  2. Add 1/4 cup of feta (reserve remainder for the salad) to the blender. Add 1 cup of cucumber, oil and lime juice in blender and blend until relatively smooth.
  1. Cook the orzo according to the package instructions. (Mine cooks for about 7 minutes). Drain and rinse.
  2. Mince the jalapeno pepper. (Remove seeds and white membrane if you don’t want it to be too hot).
  3. Mince the red pepper.
  4. Add the orzo, corn, cucumber, feta, jalapeno and red pepper to ad large bowl. Stir to mix. Pour dressing over and stir again. Sprinkle the lime zest on top of the salad.
  5. Serve immediately.
Recipe Notes
Nutrition Facts
Orzo Corn Salad with Cucumber Feta Dressing
Amount Per Serving
Calories 201 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.04g
Cholesterol 7mg 2%
Sodium 179mg 7%
Potassium 133mg 4%
Total Carbohydrates 29g 10%
Dietary Fiber 2g 8%
Sugars 3g
Protein 6g 12%
Vitamin A 6%
Vitamin C 24%
Calcium 3%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.