Orzo Salad
Katherine
Great for a party!
ingredients
- 4 cups chicken broth (use salted water if don’t have chicken broth)
- 1 1/2 cups orzo
- 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, chopped
- 1 1/2 cups red, yellow and orange pepper, chopped
- 1 1/2 cups english cucumber (seedless kind), chopped
- 3/4 cup scallions white and light green parts thinly sliced
- 3/4 cup kalamata olives, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- 1/2 cup toasted pine nuts
- salt and freshly ground pepper
- About 3/4 cup Red Wine Vinaigrette
- Red Wine Vinaigrette:
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
directions
- 1
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Mix in a bit of olive oil so orzo doesn’t stick. Set aside to cool completely. Chop the vegetables, olives and herbs. Toss the orzo with the tomatoes, peppers, cucumber, scallions, olives, basil, mint, and enough vinaigrette to coat. Gently mix in feta cheese. Season the salad, to taste, with salt and pepper, top with toasted pinenuts and serve at room temperature.
- 2
For the Vinaigrette:
- 3
Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with salt and pepper if desired.
Source: Christine
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