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Orzo Vegetable Salad Recipe

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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.
  • 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.
Container: salad bowl
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 10
Enter desired servings   Change Servings
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

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