"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Summer Orzo Salad Recipe

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This recipe for Summer Orzo Salad, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cole Family
Added: Monday, May 11, 2009


1/2 lb. orzo, cooked to desired tenderness
1 English cucumber, seeded and sliced
1 red pepper, diced
1 yellow pepper, diced
1 box, approx. 15-20 cherry tomatoes, halved
1/2 red onion, finely diced
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 scallions, sliced (white and green parts)
1/4 cup pignolis, toasted (pine nuts)
3/4 lb. good feta, (1/2 diced, not crumbled)
15 fresh basil leaves, cut into chiffonade (ribbons)

1/3 cup

Cook orzo in boiling salted water for 7-9 minutes, until tender. Drain and transfer to a larger serving bowl.

Add all vegetables to pasta.

For dressing, combine the lemon juice, olive oil, salt and pepper and pour on pasta and vegetables. Add the scallions, pignolis, feta and basil. Check the seasonings. Refrigerate and serve cool to room temp.

Personal Notes:
Personal Notes:
This is a favorite of ours in the summer. We can pack it up in smaller containers and take it to the beach. Our neighbors love it and it moves fast off pot luck tables because it is so pretty and fresh.




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