Modified Orzo Salad With Lemon, Feta, and Pine Nuts
The past week/weekend moved at rapid pace! What was going to be my all time favorite summer pasta salad, has turned into my modified favorite pasta salad, or as mom says, everything but the kitchen sink meal.
Here is the official recipe from the Bride & Groom cookbook.
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 teaspoon sugar
1 cup orzo
1/4 cup pine nuts
1/4 cup golden raisins
3 tablespoons finely chopped pitted oil-cured black olives
3 tablespoons finely chopped red onion
1/4 cup thinly sliced fresh basil
2 ounces feta cheese, drained and crumbled
(As I modified the recipe tonight, you can use your favorite veggies, etc. The key is the dressing)
whisk together the olive oil, lemon juice, garlic, oregano, the 1/2 teaspoon kosher salt, the 1/8 teaspoon pepper, and the sugar in a small bowl. Set aside.
Cook the orzo, adding the salt to the water to boil. (8 to 10 min.) Drain and transfer to a medium bowl. Add the dressing to the hot pasta and toss to coat. Let cool to room temp., stirring occasionally.
top it off
Put the pin nuts in a dry small skillet over medium-low heat. Shake constantly until evenly toasted on all sides, about 5 min.
Add the pine nuts, raisins, olives, red onion, and basil and stir to combine. Add the feta and toss lightly.