Orzo Salad with Pine Nuts and Feta
My 15 year old daughter requests (demands? begs? holds her breath til she turns blue?) this salad on a weekly basis she loves it that much. I love it as well but luckily it is easily doubled or I would NEVER GET ANY!
We like it on its own for a light meat - especially during this time of year - but it is wonderful paired with some grilled shrimp and a chilled glass of Pinot Grigio ( for me, not her).
I was going to make it today, but I have no feta. I MUST make it tomorrow so I will post a photo then.
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- 1 lb
- orzo pasta
- 5 Tbsp
- lemon juice
- 1/2 c
- olive oil
- 1/2 - 3/4 c
- pine nuts, toasted
- 1 1/2 c
- feta cheese, crumbled
- 1/4 c
- chives, minced
- 1/4 c
- italian parsley, chopped
- 3/4 c
- kalamata (greek) olives, chopped
1Cook orzo in boiling, salted water 7-8 minutes until al dente.
While pasta is cooking, gather the rest of your ingredients.
2Mix together the olive oil, lemon juice, salt and pepper. Set aside.
When pasta is done, drain well.
3Chop the chives and parsley.
Crumble the feta (unless it already is crumbled).
4Dump the cooked orzo into a bowl (I like to use a pretty crystal one for this salad, I don't know why).
Add the rest of the ingredients to the orzo.
Add the dressing and toss everything together.
Chill. Eat. Enjoy!
5I make an extra batch of dressing to keep on hand if the orzo soaks up too much or dries out a bit while in the fridge.
This is not only tasty...it is a very pretty dish.