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

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The recipe was originally published as Corn and Orzo Salad with Arugula Pesto on

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