Fresh Corn and Tomato Orzo Salad
Serves: 12
For the Salad
  • 1½ C uncooked orzo
  • 3 medium ears of sweet corn, cooked and kernels cut off cobs
  • 1 C green, red, or yellow bell peppers, chopped
  • 1½ C zucchini, sliced
  • ½ C red onion, chopped
  • 1½ C grape tomatoes, halved
  • 1 C feta cheese crumbles
For the Dressing
  • ¼ C olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 3 garlic cloves, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Cook orzo according to package instructions.
  2. In a large bowl, mix together peppers, zucchini, and onion.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper. Drizzle over veggies and toss to coat.
  4. Place veggies in a large skillet over medium heat, cook for about 5 minutes or until peppers become tender.
  5. Stir cooked veggies into orzo. Add corn, tomatoes, and feta. Stir until just combined.
  6. Serve. Can be served warm or cold.
Recipe by A Kitchen Addiction at