8 ounces of orzo
2 tabelespoons of shallots chopped
1 tablespoon of fresh lemon juice
1 teapspoon of fresh lemon zest grated
1 teaspoon of capers drained
1 teaspoon of Dijon mustard
1/2 teaspoon of salt
1/4 teaspoon of black pepper ground
1/4 cup of extra virgin olive oil
1 cup of fresh corn kernels cut from 2 large ears
1 cup of medium red bell pepper diced
2 Persian cucumbers diced
1/2 cup of crumbled feta cheese
1/2 cup of yellow cherry tomatoes halved
1/4 cup of fresh basil leaves thinly sliced
- Bring a Circulon Symmetry saucepan of salted water to a boil.
- Add the orzo and cook according to package directions; drain.
- Meanwhile, combine the shallots, lemon juice, lemon zest, capers, mustard, salt and pepper in a small bowl. Slowly whisk in the oil until combined.
- Add the corn, bell pepper, cucumbers and shallot mixture to the saucepan with the drained orzo and stir to combine. Gently stir in the feta cheese, tomatoes and basil. Serve warm or at room temperature.