This is just a basic orzo salad which you can juje up any way you like by adding seasonal veggies and different herbs, for example swap out the orzo for fresh summer corn. I happen to make this one gluten free because that's what I grabbed at the store. This makes a perfect light lunch or can be a side dish at a bigger meal. A summer highlight is definitely fresh tomatoes so expect to see lots of recipes over the next couple of months featuring these gems.
- 1 cup dry orzo, or 2 cups cooked
- 3-4 small ripe tomatoes
- 1/4 cup pine nuts
- Feta cheese
- A handful of fresh basil
- Lemon juice, olive oil, salt and pepper to dress
Bring a pot of water to boil and salt well, cook orzo according to instructions on the package.
In a dry pan over a high heat toast the pine nuts util they begin to brown. Keep a close eye on it and move the pine nuts around in the pan with a spatula, they can burn easily.
While the orzo is cooking chop up your tomatoes, basil and feta. Once the orzo is cooked, rinse under cool water (this step cools the pasta and removes excess starch, helping the pasta not to stick together). Combine all ingredients in a bowl and dress with a good glug of olive oil, the juice of 1/2 lemon, some salt and pepper.