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Perfect for picnics, barbecues, and pot lucks.
Ingredients
Makes 8 servings
- 1 lb orzo
- 3 tablespoons fresh lemon juice
- ½ cup olive oil
- ½ cup pine nuts, toasted
- 1 cup thinly sliced green onions
- 1 cup chopped sun-dried tomatoes
- 1 1/4 cups feta (6 oz), crumbled (optional, leave out for vegan version)
Preparation
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, sun-dried tomatoes and green onions. Season with salt and pepper.
Note: This recipe is a modified version from Gourmet magazine.
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