Aegean Orzo Pasta Salad
1 Pound Orzo pasta
8 Ounces imported Feta Cheese, crumbled
6 Ounces Pitted Kalamata olives
¼ Cup pine nuts
3 Ounces Sundried Tomatoes (packed in oil), drained well and sliced thinly
1 Scallion, sliced thinly
1 Clove of garlic, minced
½ Cup Olive oil
Juice of 2 lemons with zest (zest lemons first) prior to juicing)
Preheat oven to 350 degrees
1. Bring 2 quarts of water to a rolling boil; add in 2 tbls of salt. Cook orzo following manufacturer’s instructions. Drain in a colander and refresh cooked pasta with cold water. Drain well.
2. Lay out pine nuts on a cookie sheet and roast for 5-8 minutes or until golden brown and fragrant, remove from oven and cool.
3. To make the dressing, whisk together the minced garlic with olive oil and lemon juice and its zest, season to taste with salt and pepper.
4. To serve, toss the well drained orzo with the crumbled Feta cheese, Kalamata olives, toasted pine nuts, sliced sun dried tomatoes and scallions