Orzo Vegetable Salad Recipe

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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.
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  • 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
Container:salad bowl
15 mins
15 mins
  • 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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