My girlfriend made this yummy Orzo recipe for a neighborhood potluck last fall and I couldn’t wait to give it a try myself. (remember the good old days of potlucks and gatherings?!) Well, even though we aren’t going to potlucks right now, I recently needed a recipe to bring a friend in need some lunch and figured it would be a good time to try it out.
This orzo salad it tasty and the combination of flavors is perfect! I especially love the sweetness of the golden raisins with the savory flavors.
I doubled the orzo recipe and gave my friend a big portion and kept some for us to enjoy as well.
It’s a keeper!
Orzo Recipe: Orzo Salad with Lemon, Feta and Pine Nuts
This recipe is originally from the Bride & Groom First and Forever Cookbook
1/4 cup olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1 cup orzo
1/4 cup pine nuts, toasted
1/4 cup golden raisins
3 tablespoons chopped kalamata or black olives (I used Kalamata)
3 tablespoons chopped red onion
1/4 cup basil thinly sliced
2 ounces feta cheese, crumbled
In a medium pot, cook the orzo to al dente in salted water. Drain pasta.
In a small bowl, mix the olive oil, lemon juice, garlic, oregano, salt, pepper (and sugar if you are using).
Pour over the warm pasta, and let the pasta cool to room temperature.
Add the pine nuts, raisins, olives, onion, basil and feta to the pasta, stir well. Store Orzo salad in the refrigerator.
Note- do not add the feta until the pasta is cooled.