You are here: Home » Recipes » Corn and Orzo Salad with Arugula Pesto Corn and Orzo Salad with Arugula Pesto Kitchen Tested Yield 8 servings The arugula pesto adds a peppery bite to sweet corn. Mark Boughton/styling: Teresa Blackburn PrintEmail If your cucumber is bitter, you may want to peel it before chopping and adding to the salad, especially if you plan to have leftovers. Ingredients Arugula Pesto:3 tablespoons chopped walnuts (about 1 ounce)1 1/2 cups packed arugula1/2 cup packed flat-leaf parsley1 -- garlic clove, pressed3 tablespoons extra-virgin olive oil2 tablespoons lemon juice3 tablespoons grated Parmigiano Reggiano cheese1/2 teaspoon coarse salt -- Freshly ground black pepperSalad:1 cup uncooked orzo (rice-shaped pasta)2 cups fresh corn kernels1 cup cucumber, cut into small cubes (about 1 medium cucumber)2 large plum tomatoes, cut lengthwise into wedges3/4 cup crumbled feta cheese Instructions To prepare pesto, place walnuts in processor and finely chop. Add arugula and parsley; pulse to coarsely chop. With motor running, add garlic, oil, lemon juice, cheese, salt and pepper and process until blended. To prepare salad, cook orzo according to package directions. Drain, rinse under cold running water and drain well. Transfer to a large bowl. Add corn, pesto and cucumber and mix gently. Spoon onto serving plates and garnish with tomatoes and feta. —Recipe by Jean Kressy.