This recipe is from an old family friend, so I can't take credit for this one. It is a great dish to take to a potluck or BBQ. I have made it using pasta shells and it turns out just as delicious!
Prep time: 30 mins
Chill time: 1 hour to overnight
Serves: 4
INGREDIENTS:
1/4 cup olive oil
2 tbsp fresh lemon juice
1 1/2 tsp minced garlic
1/2 tsp dried oregano
1/2 tsp kosher salt, plus more as needed
1/8 tsp freshly ground pepper, plus more as needed
1/2 tsp of sugar
1 cup orzo
1/4 cup pine nuts
1/4 cup golden raisins (I used dried cranberries)
3 tbsp finely chopped red onion
3 tbsp chopped pitted black olives
1/4 cup thinly sliced fresh basil
2 ounces of feta cheese, crumbled
1/4 cup olive oil
2 tbsp fresh lemon juice
1 1/2 tsp minced garlic
1/2 tsp dried oregano
1/2 tsp kosher salt, plus more as needed
1/8 tsp freshly ground pepper, plus more as needed
1/2 tsp of sugar
1 cup orzo
1/4 cup pine nuts
1/4 cup golden raisins (I used dried cranberries)
3 tbsp finely chopped red onion
3 tbsp chopped pitted black olives
1/4 cup thinly sliced fresh basil
2 ounces of feta cheese, crumbled
DIRECTIONS:
Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar in a small bowl. Set aside.
Fill a large pot three fourths full of water. Bring to a boil over high hear and add kosher salt. Add the orzo and cook until just tender but still firm to bite, 8 to 10 minutes.
Meanwhile, put the pine nuts in a dry, small skillet over medium 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 the pine nuts, raisins (or cranberries), olives, red onion and basil and stir to combine. Add the feta and toss lightly. Adjust the seasonings with more salt and pepper as necessary.
Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar in a small bowl. Set aside.
Fill a large pot three fourths full of water. Bring to a boil over high hear and add kosher salt. Add the orzo and cook until just tender but still firm to bite, 8 to 10 minutes.
Meanwhile, put the pine nuts in a dry, small skillet over medium 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 the pine nuts, raisins (or cranberries), olives, red onion and basil and stir to combine. Add the feta and toss lightly. Adjust the seasonings with more salt and pepper as necessary.
Cover and refrigerate until chilled, 1 hour to overnight. When you are ready to serve, bring to room temperature, taste and adjust seasonings before serving.
2 comments:
Yes! I cannot wait to make this!
Very tasty! Even better the next day.
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