| Orzo Pasta Salad - Recipe by Jeni Lepow |  |
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½ pound orzo (rice shaped pasta; about 1 cup) |
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1 ½ tablespoons olive oil |
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1/3 cup pine nuts |
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1 small garlic clove |
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½ cup packed fresh flat-leaf parsley leaves (Italian parsley) |
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¼ pound crumbled feta |
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1 ½ tablespoons red-wine vinegar |
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1. Fill a 4-quart pasta pot three-fourths full with salted water and bring to a boil for the orzo.
2. In a small skillet, heat ½ tablespoon oil over medium heat until hot but not smoking and then sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes or so. Transfer nuts to paper towels to drain and cool. 3. Mince garlic and chop parsley. In a large bowl whisk together garlic, parsley, vinegar, remaining olive oil, and salt and pepper to taste. Add feta and gently toss to combine. 4. Cook orzo in boiling water, stirring occasionally, until al dente (about 9 minutes). Drain orzo and rinse slightly until just warm. Drain orzo well and add in dressing mixture, tossing until combined. (Tip: if you feel you need more olive oil and/or red wine vinegar, just keep adding a little at a time as you toss.) 5. Serve orzo topped with the nuts. |
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