Orzo and Feta Salad

total time:: 30 minutes

Makes 8 servings

Kelly Grech’s recipe for summer orzo and feta salad. Goes great with other summer foods like grilled chicken, corn on the cob, and marinated flank steak

ingredients

1 cup dry orzo
4 tbs pine nuts
A few glugs of olive oil
Juice of 1 lemon
About 1/2 cup of feta cheese crumbled into large chunks
About 10 large basil leaves, roughly chopped
Salt and pepper

directions

1
In a pot of boiling water, cook orzo as you would pasta. Remove from heat and drain when al dente, rinsing with cold water to stop the cooking. Set aside to cool.
2
While orzo is cooking, prepare a small frying pan with a few splashes of olive oil and the pine nuts over low heat. Keeping a close eye on the nuts, stir them to ensure even toasting. Cook until dark brown in color and remove from heat immediately, continuing to stir so as not to burn the nuts.
3
In a large bowl, combine cooled orzo, salt, pepper, lemon juice, and pine nut / olive oil mix. Stir to combine.
4
Gently fold in feta and basil leaves. Serve as a side with grilled meat and vegetables