Orzo Salad with Lemon Olive Oil and Pine Nuts Recipe
-1 pound orzo
-1/4 cup Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-1 pint cherry tomatoes, halved or quartered if large
-1/2 medium English cucumber, seeded and cut into small dice (about 1 cup)
-1/2 cup pine nuts, toasted
-3 tablespoons finely chopped fresh basil
-2 tablespoons finely chopped fresh Italian parsley
-2 scallions, finely chopped (white and light green parts only)
-Freshly ground black pepper
Bring a large saucepan of heavily salted water to a boil over high heat and cook pasta until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain pasta well and transfer to a large bowl.
Add tomatoes, cucumbers, pine nuts, olive oil, basil, parsley, scallions, and toss to combine. Taste and season with salt, pepper. Serve chilled or at room temperature.
I have made this many times, and it is a great base that goes well with so many things. It is especially good with feta cheese, grape tomatoes and baby spinach mixed in.