Mediterranean Orzo Salad With Feta & Pine Nuts

1. 1

   Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well in colander - do not rinse.

2. 2

   While pasta is cooking, remove zest from lemon with micro-plane being careful not to grate any of the bitter white pith, set aside. Juice lemons. In a large bowl, whisk together 6 tablespoons of the lemon juice and the olive oil. Add HOT, drained orzo to lemon juice/olive oil mixture, mix well. Add salt & freshly ground black pepper. Set aside until cooled to room temperature, stirring often.

3. 3

   Meanwhile, toast pine nuts in a dry skillet over low heat until uniformly browned, empty onto a plate or cutting board to cool. Slice green onions, halve cherry tomatoes, pit and quarter olives, crumble feta cheese, and chop basil.

4. 4

   When orzo is completely cooled, mix in green onions, cherry tomatoes, olives, feta cheese, pine nuts, basil and lemon zest. Season to taste with reserved 3 or 4 tablespoons lemon juice and additional salt & pepper.

5. 5

   Cover and refrigerate until serving time.

* Per serving · 4 servings · Values may vary.

No additional tips available.