(Note from Dick Daniels: This makes a lot!! I cut the recipe in half)
1 package (16 ounces) orzo pasta
1/4 cup water
4 ears fresh corn, cut off the cob
24 cherry tomatoes, halved
2 cups crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tablespoons capers, drained and chopped
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted (optional)
Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes. (optional) Just before serving, stir in almonds.