Note: This recipe was adapted from Martha Stewart's Corn and Zucchini Orzo Salad.
- 1lb Orzo
- 3 Zucchini (sliced)
- 3 cups Baby Spinach
- 3 cups Corn Kernels
- 1 Serrano Chili (finely chopped)
- 6oz crumbled Feta Cheese
- 3tbs Extra-Virgin Olive Oil
- Juice and zest from 1 Lemon
- Salt & Pepper (pinch of each)
Prepare the orzo according to the package directions. While the orzo is cooking, steam the zucchini and corn for a few minutes.
Drain and rinse under cold water to stop the orzo from cooking any further. Return to the pot, tossing with the olive oil. Add the zucchini and corn, along with the chili, lemon juice, lemon zest, salt and pepper and toss together. Once cooled add in the spinach leaves and feta, gently combine.
Tip: This is a great salad to serve for lunch, or as a side salad when grilling.