Whisk together the olive oil, lemon juice, garlic,
oregano, salt, pepper and sugar in a small bowl.
Set aside.
Fill large pot with water, bring to boil. Add
kosher salt and orzo. Cook 8 minutes.
Meanwhile, toast pine nuts in dry skillet. Evenly
toast, shake often about 5 minutes.
Drain orzo & transfer to medium bowl. Add
dressing to the hot pasta and toss to coat. Let
cool to room temperature, stirring occasionally.
Add the pine nuts, raisins, onions, and basil.
Stir to combine.
Add feta and toss lightly. Adjust the seasonings
with salt and pepper.
Can be made 6 to 8 hours ahead of time. Cover and
refrigerate. Then bring to room temp and adjust
seasoning before serving.
When I make this recipe for a crowd I use a whole
box of orzo. I triple all the ingredients, but
don't quite triple the oil. If I make it the day
before, I cover and refrigerate. I hold off on
adding the basil and feta until a few hours before
I am ready to serve. Make sure that you do not overcook the orzo. You
don't want it to be mushy.
Originally Submitted
6/14/2020
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