Seasonal Flavors: Orzo Salad

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Sometimes, it’s the little things that matter. I made a fancy dinner for some friends.  Several of the things I served were complicated to prepare.  I needed one more dish to balance the meal, and threw together what I considered “filler.” As it turns out, several of the guests mentioned it as their favorite.

Orzo Salad 

  • 1 box orzo 
  • ½ cup pine nuts
  • 1 cup fresh parsley
  • Juice of one lemon
  • 1 cup crumbled feta cheese
  • ½ cup olive oil
  • Salt to taste

Toast the pine nuts on the stove top, over medium heat. Don’t turn your back or they will burn! Remove from heat and reserve.

Chop the parsley. Mix the oil and lemon juice together.

Cook the orzo according to package directions in plenty of salted water. As soon as you drain the pasta, put it back in the cooking pan and pour in the oil/juice mixture. Add pine nuts, parsley and feta.Toss to mix.

This looks most attractive when served in a shallow, dark colored, serving dish. Pour pasta into serving dish.

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