Orzo Salad with Lemon, Feta and Pine Nuts

This salad is light and flavorful, really a perfect summer dish. Accompanies main dishes nicely including grilled chicken or fresh broiled fish. The grocery store was out of fresh basil the day I shopped for the ingredients so I used 2 teaspoons dried basil instead, although fresh basil tastes much better!

Serves 4

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 1/2 teaspoons minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt, plus more as needed

1/8 teaspoon freshly ground pepper, plus more as needed

1/2 teaspoon sugar

1 cup orzo

1/4 cup pine nuts

1/4 cup golden raisins

3 tablespoons finely chopped pitted oil-cured black olives

3 tablespoons finely chopped red onion

1/4 cup thinly sliced fresh basil

2 ounces feta cheese, drained and crumbled

1. Whisk together the olive oil, lemon juice, garlic, oregano, the 1/2 teaspoon kosher salt, the 1/8 teaspoon pepper, and the sugar in a small bowl. Set aside.

2. Fill a large pot three fourths full of water. Bring to boil over high heat and add kosher salt. (A good recommendation is 1 1/2 teaspoons kosher salt per quart of water.) Add the orzo and cook, stirring occasionally, until just tender but still firm to the bite, 8-10 minutes.

3. Meanwhile, put the pine nuts in a dry small skillet over medium-low heat. Shake constantly until evenly toasted on all sides, about 5 minutes.

4. Drain the orzo and transfer to a medium bowl. Add the dressing to the hot pasta and toss to coat. Let cool to room temperature, stirring occasionally. Add the pine nuts, Raisins, olives, red onion, and basil and stir to combine. Add the feta and toss lightly. Adjust the seasonings with more kosher salt and pepper as necessary.

Bride and Groom First and Forever Cookbook