 | | 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.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: salad bowl
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 |
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