Orzo Salad

Cook the orzo according to the package directions for al dente. Drain the orzo, rinse it with cold water and drain it well again. Transfer the cooked pasta to a large bowl. Editor's Tip: Rinsing the pasta might feel controversial—we don't advise rinsing cooked pasta for most recipes—but in this case, it helps cool the orzo quickly and prevents clumping.

In a large nonstick skillet, heat 1/4 cup water over medium heat. Add the corn, and cook and stir until it's crisp-tender, three to four minutes. Editor's Tip: If using precooked boiled, steamed or grilled corn, skip this step. The best way to cut corn off the cob is the way Ina Garten does it: Cut the end so it's flat, place the flat side down on a kitchen towel and carefully slice the kernels off the cob with a sharp kitchen knife. The towel collects the kernels!

Add the corn to the orzo. Stir in the tomatoes and feta cheese. Add the cucumber, onion, mint and, if desired, capers.

In a small bowl, whisk together the oil, lemon juice, lemon zest, salt and pepper until they're well blended. Pour the dressing over the orzo mixture and toss to coat the salad.

Refrigerate the orzo salad for 30 minutes. Just before serving, stir in the almonds. Editor's Tip: Letting the orzo salad chill for at least 30 minutes or up to an hour or two before serving helps the flavors meld. Taste it once it's chilled, then adjust the seasoning or add more dressing, if needed.