Name: Simple Orzo Salad with Black Olives and Feta
Yield: makes 8 servings
Ingredients: 1 pound orzo pasta; 1/2 cup sun-dried tomatoes, plumped in water and minced, or diced fresh tomato; 1/2 cup pitted Greek olives, sliced lengthwise; 1/2 cup crumbled feta cheese; 1/2 cup artichoke hearts or quartered artichoke bottoms; 1/2 cup sliced celery (preferably the smaller, lighter green inner hearts); 1 roasted red bell pepper (see roasting technique, p. 122), peeled, seeded, and diced; 1 small red onion, diced; 2 tablespoons chopped fresh basil or oregano; 2 tablespoons chopped fresh Italian parsley; 1 tablespoon fresh lemon juice; 3 tablespoons balsamic vinegar; 6 tablespoons extra-virgin olive oil; Salt and pepper

These days the phrase “pasta salad” registers as a bit of a throwback. But as long as I’ve been making this salad, people have raved about it and asked for the recipe. Orzo is a small rice-shaped pasta. It’s easy to overcook, so watch it closely and taste it toward the end of the cooking time. I actually prefer orzo imported from Greece—it’s a bit more toothsome than Italian varieties. Serve this salad as a meal on its own, or alongside grilled fish, lamb chops, or roast chicken.

Recipe information

Yield
makes 8 servings

Ingredients

1 pound orzo pasta

1/2 cup sun-dried tomatoes, plumped in water and minced, or diced fresh tomato

1/2 cup pitted Greek olives, sliced lengthwise

1/2 cup crumbled feta cheese

1/2 cup artichoke hearts or quartered artichoke bottoms

1/2 cup sliced celery (preferably the smaller, lighter green inner hearts)

1 roasted red bell pepper (see roasting technique, p. 122), peeled, seeded, and diced

1 small red onion, diced

2 tablespoons chopped fresh basil or oregano

2 tablespoons chopped fresh Italian parsley

1 tablespoon fresh lemon juice

3 tablespoons balsamic vinegar

6 tablespoons extra-virgin olive oil

Salt and pepper

Preparation

Bring a large pot of salted water to a boil. Add orzo and boil until al dente, or just tender, according to package directions. Drain; rinse the pasta briefly with fresh water. Toss the still-warm pasta with all the other ingredients and season with salt and pepper. Taste, and add more lemon juice or seasonings, if needed.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.

TagsSalad Orzo Pasta Olive Feta Cheese Dairy Main Starter Side Dinner Lunch Vegetarian Nut Free Easy Cookbooks

Recipe information

Ingredients

Preparation

Recipe notes