Orzo Salad with Lemon, Feta and Pine Nuts
Barely adapted from Bride & Groom First and Forever Cookbook
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1 cup orzo
1/4 cup pine nuts, toasted
1/4 cup golden raisins
3 tablespoons chopped kalamata olives
1/4 finely chopped red onion
1/4 cup basil, julienned
2 ounces good quality feta cheese, crumbled
In a medium pot, cook the orzo to al dente in salted water. Drain pasta.
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar. Pour over the warm pasta, and let the pasta cool to room temperature.
Add the pine nuts, raisins, olives, onion, basil and feta to the pasta, stir well. Store Orzo salad in the refrigerator.
This salad can be made up to two days in advance. Salad is best at room temperature, but can be served cold.
Belle of the Kitchen