Friday, August 05, 2005

Orzo, Pine Nut, and Feta Salad

A gift from Epicurios to me to you. This recipe is great for picnics, potlucks. It always works and its easy to make. One key: use your best olive oil. It absolutely is worth it here. Orzo, Pine Nut, and Feta Salad:

Active time: 15 min Start to finish: 30 min


1 lb -- orzo
3 tablespoons -- fresh lemon juice
1/2 cup -- olive oil
1/2 cup -- pine nuts, toasted
6 oz -- feta, crumbled
1 cup -- thinly sliced scallion greens


Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.

Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

Cooks' note:

  • Toast pine nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.
Makes 8 side-dish servings.
August 2001

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