"Hunger is the best sauce in the world."--Cervantes

Orzo Salad with Red Onion and Feta Recipe

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This recipe for Orzo Salad with Red Onion and Feta, by , is from Treasured Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Shullaw
Added: Thursday, July 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups orzo (found in the pasta aisle)
chicken stock
1 small red onion
handful fresh chopped italian parsely
3/4 cup crumbled feta cheese
1/4 toasted pine nuts
1 lemon
zest from 1 lemon
olive oil
salt and pepper

Directions:
Directions:
Cook orzo according to package directions. I cook it in chicken stock instead of water to add more flavor. When cooked, drain off and place in large serving bowl. Do not rinse with water!

Add the crumbled feta, chopped onion, chopped parsley, pine nuts and lemon zest to cooled orzo. Dress salad with good quality olive oil and lemon juice. Add salt and pepper to taste to your liking. Toss all together, and chill in the refrigerator for about an hour.

You can serve this cold or room temperature. This dish only gets better the LONGER it sits.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This recipe is basic, so you can adjust and add whatever other ingredients you like! I change it up all the time with fresh herbs and veggies I have on hand. For a light summer lunch, serve this with grilled shrimp on top. Gary particularly likes this as a side to his grilled burgers.

 

 

 

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