18th
Lisa’s Orzo Salad Recipe, for Shiloh
Seriously, I almost could have done this in 140 characters; it’s that easy. It’s a simpler version of this recipe that @elizs is using, and people seem to go mad for it.
Make a 16-oz box of orzo to al dente (I like Barilla). Rinse and drain. Put the pasta in the fridge while you do the rest.
Add the vegetables and herbs, all quantities to taste. I usually add the following:
- 6-8 roma tomatoes, roughly chopped
- 1 red onion, finely chopped
- A big handful of black olives, pitted and quartered
- 1/2 cup or so of fresh pine nuts. Sometimes I roast/sauté these for a little color (otherwise they look exactly like the orzo grains), but that’s totally optional.
- About 8-10 basil leaves, washed and dried, and then do a chiffonade (where you roll the leaf lengthwise, and then slice thin strips from the roll so that pretty little green ribbons result)
- I have a friend who throws some capers in with this too, but I don’t bother because I’m not a huge capers fan.
The final step and the key to the whole thing is the feta packed in oil. At the deli case or cold cheese case in your supermarket, there is a 8-oz jar of cubed feta cheese packed in oil. (It’s not a specialty item; I can always get it at Randall’s/Tom Thumb.) I can’t think of the brand name I usually get, but the jar is hexagonally shaped and the label is Greek-looking.
Don’t drain the feta! The oil has loads of herbs and flavor. Use the feta oil as your dressing. Dump the whole jar in, with the pasta and veggies.
Add salt and pepper to taste.
Mix gently but thoroughly. Chill for about an hour. Store in the fridge.
This recipe is even better the next day, so you can make it well in advance for a party. And it’s unbelievably easy, so when people marvel and coo and ask for the recipe, you have to demur and pretend it actually took more than 10 minutes.
