Wednesday, May 13, 2009

Another Recipe...

Since summer is fast approaching, I thought I'd post a great pasta salad recipe. It has a bit of a Greek twist to it, and came to me via the Navy. It's great warm, but I love it best the next day, chilled after the flavors have had a chance to mingle a little. Make sure you use fresh basil and don't get caught up in the grape tomatoes. I've used Roma and other heirloom varieties in different colors too. Enjoy!

Orzo Pasta Salad


1/4 cup red wine vinegar
2 TBS fresh lemon juice
1 tsp honey
1/2 cup olive oil

Whisk together vinegar, lemon juice and honey in a small bowl, slowly whisk in olive oil. Season with salt and pepper. (Can be made 2 days ahead of time).

Pasta Salad

6 cups chicken broth
1 lb box of orzo or riso pasta

2 cups red and yellow teardrop or grape tomatoes, halved
1 (7 oz) pkg feta cheese, cut into cubes
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

Bring broth to a boil in large sauce pan, stir in pasta, reduce heat to medium and cover partially: cook until al dente, stirring occasionally. Drain pasta and transfer to a large wide bowl, tossing until slightly cool.

Pine nuts can be toasted in one of two ways: In large saute pan, add nuts to dry pan and toast over medium heat approximately 5 minutes. OR On a large cookie sheet spread nuts evenly over dry pan and roast at 375 degrees approximately 5-6 minutes.

Mix in tomatoes, feta, basil, and green onions, add vinaigrette and toss in pine nuts.

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