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Our Pasta Contest winners were all given a box of orzo, my absolute favorite pasta. 
This recipe sold me on orzo forever.  Try this recipe and you will make it over and
over, it's different and delicious.

Corn and Orzo Salad

1 3/4 cups feta cheese (about 8 oz.)* divided use
3 large cucumbers peeled, seeded and cut in a small dice( I highly recommend using hot
house cucumbers) divided use
1/4 cup olive oil
1 tbsp. water
1 1 lb. box orzo (rice-shaped pasta)
4 cups corn kernels
1/3 cup plus 2 tbsp.  chopped fresh chives or parsley divided use

Put one cup feta cheese, half of the cucumbers, oil and one tbsp. water in a food processor.
Process until smooth.  Season dressing with salt and pepper to taste.

Cook orzo in a large pot of boiling water until almost tender, stirring occasionally, about 8
minutes.   Add corn, cook until pasta is just tender but still firm to bite about 2 more minutes.
Drain pasta and corn.  Transfer to a large bowl.  Add 1/2 cup feta cheese, remaining cucumbers
and 1/3 cup of chives or parsley.  Toss to combine.  Mix in dressing. Season with salt and pepper.
Sprinkle with the remaining feta and chives.

*You can substitute 1 cup of the feta with cottage cheese for the dressing.  I have made this
both ways and like it either way.  If you use all feta it is a little more tangy.   Children like it
better made with the cottage cheese.

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