Monday, April 9, 2012

Orzo Salad with Lemon, Feta, and Pine Nuts

I don't post a lot of recipes on here anymore, but that doesn't mean we aren't trying new recipes. I have been pinning recipes we like on a Pinterest board named Recipes We Tried and Loved. This pasta salad is something I have been making for years and we love it. The recipe is buried in the archives, so I thought I would re post it with a much more appealing photo.

Orzo Pasta Salad

Orzo Salad with Lemon, Feta, and Pine Nuts

1/4 cup olive oil
2 tablespoons fresh lemon juice
1.5 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground pepper, plus more as needed
1/2 teaspoon sugar
1 cup orzo
1 /4 cup pine nuts
1/4 cup golden raisins
3 tablespoons finely chopped red onion
3 tablespoons finely chopped pitted oil-cured black olives
1/4 cup thinly sliced fresh basil
2 ounces feta cheese, drained and crumbled

Whisk together the olive oil, lemon juice, garlic, oregano, 1/2 teaspoon kosher salt, 1/8 teaspoon pepper, and the sugar in a small bowl. Set aside.

Fill a large pot 3/4 full of water. Bring to a boil over high heat and add kosher salt. Add the orzo and cook, stirring occasionally, until just tender but firm to the bite, 8 to 10 minutes.

Meanwhile, put the pine nuts in a dry small skillet over medium-low heat. Shake constantly until evenly toasted on all sides, about 5 minutes.

Drain the orzo and transfer to a medium bowl. Add the dressing to the hot pasta and toss to coat. Let cool to room temperature, stirring occasionally. Add pine nuts, raisins, olives, red onion, and basil and stir to combine. Add the feta and toss lightly. Adjust seasonings with more salt and pepper as necessary.

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