This is the only pasta salad I really love. Orzo with feta, pine nuts, lemon and parsley. It’s light (olive oil, no mayo), bright from lemon juice and lemon zest, a little salty and a little nutty. It's great as a main dish for a vegetarian meal or as a side with grilled meat or fish (close your eyes and pretend you're in Greece!)
Ingredients:
1 lb orzo pasta
handful of chopped parsley
1/3 c toasted pine nuts
2 lemons
2-4 Tbs olive oil
3-4 oz. feta
Method:
Cook orzo according to package directions. Drain pasta and toss with parsley, toasted pine nuts, juice and zest of lemons, olive oil and feta (crumbled, cubed or shaved.) Season with salt and plenty of black pepper.
Good warm, room temp or cold. Side note to the parsley haters...try and leave it in - it adds a fresh, bright, herby flavor that really completes the dish.
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