Lemony Orzo Salad

This is one of my favorite spring/summer pasta salads. The orzo is tossed in a lemon vinaigrette, where the lemon really stands out. The salad is tossed with peppers, olives, feta cheese, and several herbs. The vinaigrette makes more than you need, but I often add a little more than the recipe calls for and then save the extra to use as salad dressing or a marinade. Enjoy!


RECIPE: Lemony Orzo Salad
From: Macrina Bakery and Cafe Cookbook

INGREDIENTS:
Orzo Salad:
1 cup walnut halves
1 cucumber
1 red bell pepper
1 yellow bell pepper
1.5 cups dry orzo pasta
2 tablespoons extra virgin olive oil
1/2 cup kalamata olives, pitted and halved
1/2 cup diced scallions
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 1/4 cups crumbled feta cheese
salt and pepper, to taste
1/3 cup lemon vinaigrette

Lemon Vinaigrette:
makes 1-1/4 cups, but you only use 1/3 cup, so divide and make less if you want...
1 tablespoon dijon mustard
2 teaspoons red wine vinegar
1/3 cup fresh lemon juice
1 teaspoon honey
1 tablespoon lemon zest, freshly grated
1 garlic clove, finely chopped or minced
1 teaspoon kosher salt
1/4 teaspoon white pepper
3/4 cup extra virgin olive oil

DIRECTIONS:
Toast walnuts on a rimmed baking sheet in an oven or toaster at 350F for about 10 minutes or until golden brown. Let cool, then coarsely chop and set aside.

Cook orzo according to instructions, simmering the pasta in boiling water for about 3-5 minutes or until tender. Drain the cooked pasta in a colander and cool pasta by running cold tap water over the colander for a few minutes. Shake to remove excess water and transfer pasta to a medium bowl. Toss with 2 tablespoons of oil to keep from sticking together.

Meanwhile, peel and core the cucumber and cut into 1/2 inch cubes. Core the red and yellow peppers and cut into 1/2 inch pieces.

Prepare the vinaigrette. Toss walnuts, cucumbers, peppers, olives, scallions, basil, parsley, and feta with the orzo. Drizzle with 1/3 cup of the prepared vinaigrette and toss well. Season to taste with salt and pepper. Cover and store in refrigerator for several days.

Vinaigrette:
Combine all ingredients except the olive oil in a medium bowl or food processor. Mix well with a whisk. Add the oil in a slow stream, whisking or processing as you pour. Continue mixing until dressing has emulsified, then cover and store in the refrigerator for up to a week. Makes 1-1/4 cups.