Greek Orzo Salad
Greek Orzo Salad
Submitted by Cathy Schmidt, Guest Chef
Potatoes, Pastas and Grains
Ingredients
- 1 pound orzo pasta
- 3 tablespoons fresh lemon juice
- 1/2 cup Fustini’s SELECT Robust olive oil
- 1/2 cup pine nuts, toasted
- 1 1/4 cups feta (6 ounces), crumbled
- 1 cup thinly sliced scallion greens
Directions
- 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, salt, and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.
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