Grammy Cheryl's Orzo Salad
Family, Sides
Ingredients
¼ cup olive oil
2 tbs fresh lemon juice
1 ½ tsp minced garlic
½ tsp oregano
½ tsp salt
1/8 tsp pepper
½ tsp sugar
1 cup orzo
¼ cup pine nuts
¼ cup golden raisins
* 3 tbs chopped cured black olives (optional – I do not use them)
3 tbs chopped red onion
¼ cup thinly sliced fresh basil
* 2 oz. crumpled feta cheese (optionl)
Directions
Whisk together olive oil, lemon juice, garlic, oregano, salt, pepper,
and sugar in a small bowl. Set aside. Fill pot with water.
Bring to a boil with salt. Add orzo and cook, stirring occasionally,
until just tender but firm, 8 – 10 minutes.
Drain orzo and transfer to a medium bowl. Add the dressing to hot
pasta and toss to coat. Let cool to room temperature,
stirring occasionally.
Meanwhile, put pine nuts in a dry small skillet over medium-low
heat. Shake until evenly toasted on all sides about
5 minutes.
Add pine nuts, raisins, olives (optional), red onion and basil to
cooled pasta.*Add feta, black olives and toss lightly.
Makes 4 servings.
Can be made 8 hours ahead. Cover and refrigerate. Bring to room
temperature before serving.
* I did not add the black olives and feta cheese. I prefer it
without them.