- Dressing: In food processor, blend canola oil, garlic, Â½ of feta cheese (4 ounces), and Â½ 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.
|Prep Time: 15 minutes|
Cook Time: 15 minutes
Container: salad bowl
|-||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|