This salad is light, fresh, and refreshing, full of the flavors of summer. Feel free to substitute summer squash for the zucchini.
8 oz. orzo
2 medium zucchinis, shredded
Kernels from 3 ears of corn (sliced off)
5 garlic scapes, minced (or 1-2 minced garlic cloves)
5-6 large scallions, finely chopped
1 1/2 cups chopped fresh basil
4-6 oz crumbled feta
3 Tbsp lemon juice
2/3 cup grated Parmesan (or more to taste)
Salt and pepper to taste
Cook the orzo in a pot of salted boiling water. Drain, then cool by rinsing in cold water and drain again.
Drizzle the cooked and cooled orzo with olive and toss to coat. Add the remaining ingredients and mix well. Serve immediately or refrigerate until ready to eat.
Serves about 6.