A warm pasta salad that would go well with lamb, chicken or fish; it’s light, easy to make and fits the bill on a warm evening. Or you could simply serve it as a main course.
Makes 4 Servings (2 For a Main Course)
½ lb. orzo
1 ½ Tbsp. EVO
1/3 cup pine nuts (see below)
1 small garlic clove, minced
½ cup packed fresh flat-leaf parsley, chopped (see below)
6 oz. cherry tomatoes
¼ lb. feta cheese (I recommend Dodonis)
1 ½ Tbsp. red wine vinegar
In my opinion, the Mediterranean pine nuts are the best ones to use, however they are a bit pricey and I’ve been reading that the crops are becoming scarce, so feel free to substitute slivered almonds.
Note: If you like you can substitute some fresh basil or oregano for some of the parsley.
Fill a large pasta pot with water and bring to a boil.
While the water is coming to the boil, heat 1 ½ tsp. EVO in a small pan over medium heat until hot but not smoking and sauté the nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and set aside to cool.
Add 1 Tbsp. salt to the boiling water, then add the orzo, cooking until al dente; stirring occasionally.
Quarter the tomatoes and coarsely crumble the feta. In a large bowl, whisk together the garlic, parsley, vinegar and remaining tablespoon of EVO; season with salt and pepper to taste; add the tomatoes and feta, gently toss to combine.
When the orzo is cooked drain in a large sieve, rinse slightly with warm water. Drain orzo well and add to the tomato mixture, tossing until just combined. Either scatter the nuts on top before serving or lightly fold them in. Serve immediately while still warm.
