Corn and Orzo Salad with Arugula Pesto

Corn and Orzo Salad with Arugula Pesto
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings

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.


Arugula Pesto:
3tablespoons chopped walnuts (about 1 ounce)
1 1/2cups packed arugula
1/2cup packed flat-leaf parsley
1-- garlic clove, pressed
3tablespoons extra-virgin olive oil
2tablespoons lemon juice
3tablespoons grated Parmigiano Reggiano cheese
1/2teaspoon coarse salt
-- Freshly ground black pepper
1cup uncooked orzo (rice-shaped pasta)
2cups fresh corn kernels
1cup cucumber, cut into small cubes (about 1 medium cucumber)
2large plum tomatoes, cut lengthwise into wedges
3/4cup crumbled feta cheese


  1. 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.   
  2. 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.

Nutritional Info *per serving

  • Calories 233
  • Fat 11g
  • Cholesterol 14mg
  • Sodium 346mg
  • Carbohydrate 27g
  • Fiber 2g
  • Sugars 5g
  • Protein 8g
  • Calcium 127mg