Orzo Vegetable Salad Prep Time: 15 minutes Cook Time: 15 minutes Servings: 10 Ingredients - 1/4 cup canola oil - 1 clove garlic, minced - 8 ounces feta cheese, crumbled and divided - 4 cucumbers, peeled, seeded, chopped and divided - 1 teaspoon dill weed - 1/2 cup sweet roasted red pepper strips - 1/2 cup fresh parsley, chopped - 16 ounces orzo - 16 ounces frozen corn niblets - salt and pepper to taste    Won't this salad be a beautiful addition to any meal? The colors are wonderful and it is loaded with flavor. Add a little grilled chicken to make this a great summer meal.   Directions Dressing: In food processor, blend canola oil, garlic, ½ of feta cheese (4 ounces), and ½ of prepared cucumbers. Process until smooth, add dill weed, and season with salt and pepper.	1

	Salad: Cook orzo according to package directions. 7 minutes before the orzo is cooked, add the frozen corn. Continue cooking an additional 2 minutes. Drain. Place in a large bowl. Add the remaining feta cheese and cucumber. Add roasted red peppers and parsley. Combine well. Stir in dressing. Season with salt and pepper to taste, serve.	2