Wednesday, August 14, 2013

Orzo Summer Pasta Salad

16 oz Orzo pasta

2 cups halved red/yellow grape or cherry tomatoes

1 cup slivered almonds, toasted

2 green onions, chopped

2 Tblsp. fresh basil leaves, shredded in chiffonade (thinly sliced)

4-5 ounces feta cheese crumbles


1 tsp Dijon mustard

½ cup olive oil

2 lemons, juiced or 2 Tblsp. Lemon juice

salt and pepper to taste


Bring a large pot of salted water to boiling and cook orzo for 8-9 minutes. Cook to tender but firm, don’t overcook. Drain and let cool.

Whisk together dressing ingredients and let sit a few minutes. Combine and toss orzo with tomatoes, almonds, green onions, feta, and basil. Toss with dressing and add salt and pepper to taste.

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