Nothing says summer to me more than nice cold pasta salad. I am not a fan of mayo (crazy, I know) so I am always looking around for something new to try. I had something similar to this at Whole Foods so I tweaked it and made something I love. Leftovers would be great for stuffing peppers with.
- 1lb box orzo
- 1 whole roasted red peppers (I buy the jarred), chopped
- 1 small bag frozen corn
- 1 English cucumber, chopped
- 4oz Feta crumbled
- 1/4 cup olive oil
- 1/2 cup red wine vinegar (go lighter if you don’t like vinegar)
Bring a large pot of salted water to a boil. Add Orzo and cook for 9 minutes or until al dente.
Drain orzo and put in a large bowl. Add all other ingredients, except feta. Mix well.
Refrigerate for about 4 hours or until completely cooled. Once ready to serve, add Feta.