Orzo Salad
The perfect salad for a picnic! Orzo pasta, fresh basil, arugula, dried cherries, toasted pine nuts, and feta cheese tossed with a lemony vinaigrette, Enjoy!
Servings: 8
Ingredients
SALAD:
- 1 lb. orzo pasta
- 3 T. extra virgin olive oil
- 2 c. fresh arugula torn into bite-size pieces
- 12 fresh basil leaves torn into bite-size pieces
- 1/2 c. dried cherries
- 1/4 to 1/2 c. toasted pine nuts I like more, but they can be very expensive
LEMON VINAIGRETTE:
- 1/4 c. extra virgin olive oil
- 3 T. lemon juice
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 3/4 c. feta cheese crumbled
Instructions
- SALAD: Cook pasta according to package directions and drain. Spread pasta on a large cookie sheet. Drizzle pasta with 3 tablespoons olive oil, toss and spread out; set aside to cool.
- When the orzo is cool, transfer to a large serving bowl, add torn arugula and basil, dried cherries, and toasted pine nuts.
- LEMON VINAIGRETTE: In a small bowl whisk together 1/4 cup olive oil, lemon juice, salt and pepper, pour over pasta and toss together. Add crumbled feta and gently toss again to combine. Chill until ready to serve. Best if eaten the same day prepared.
Notes
If you find the salad is a little dry the next day, just make more dressing, toss to coat.