This recipe is IT! The petite rice-shaped pasta, feta, sweet cherry tomatoes and crunchy pine nuts all dressed in a sweet balsamic vinaigrette. Everyone LOVES this recipe, and I know you will, too.
Prepare orzo pasta according to package directions. For best flavors boil orzo in chicken stock. Drain, rinse in cold water and set aside.
In a small heavy skillet toast pine nuts, stirring frequently, until golden. Do not walk away…they brown easily. Transfer nuts to parchment or wax paper and let cool.
Mince garlic and chop basil. Halve or quarter the tomatoes and coarsely crumble feta. In a small bowl whisk together the garlic, basil, vinegar, oil, sugar, and salt and pepper to taste. In the large bowl with the cooled orzo add the tomatoes and feta and gently toss together. Gently add half of the vinaigrette to the pasta mixture, adding more if necessary. Garnish the pasta mixture with the toasted pine nuts and basil leaves. Serves 4 as a side dish.
If making this dish ahead of time only add in half of the vinaigrette. The orzo will “soak up” a lot of the vinaigrette. Right before serving toss with a few more tablespoons of the vinaigrette. Enjoy this fresh tasting salad any time of the year.
Prep: Cook:
Serves: 8 Level: Easy
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Salads
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Salads
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by Another Music in a Different Kitchen in
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Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
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Recipe For Delicious on 7.25.2010
This looks great! I don’t have any orzo, but I might try it with the box of Israeli cous cous I’ve got in the cupboard.