Having a crowd over? Need a dish to bring to a pot luck? I’ve got you covered.
This recipe comes from my Fast & Festive Meals for the Jewish Holidays cookbook and I serve it often. It’s one of those recipes that fit in any menu, no matter what your faith. There isn’t anything Jewish about it, except for the fun name, which my editors, who completely lack any humor, changed in the book. Whenever I bring it to a pot luck, everyone wants to know who made it.
The recipe, along with the fun title comes from Lynn Firestone, a wonderfully creative cook. In my book it’s called Orzo Salad with Feta and Sun-Dried Tomatoes. How dull is that!
In case you didn’t know, orzo, although it looks like large rice shaped grains, is actually a pasta. The trick to this salad’s great taste comes from pouring Balsamic vinegar over the pasta immediately after it’s cooked. Like when it’s still very hot. This enables each of the pasta balls to absorb the vinegar’s sweet, pungent flavor. I’ve also made the salad by substituting barley for the orzo with great success.
Although pine nuts bring a touch of elegance to the salad, toasted slivered almonds also work well.
If you’re not serving a crowd, the recipe is easy to cut in half.
OY VEY ORZO
1 pound orzo
1/3 cup balsamic vinegar
4 ounces (1 cup) feta cheese, coarsely crumbled
3/4 cup chopped fresh basil leaves
3/4 cup sun-dried tomatoes packed in oil, sliced (about 20 tomatoes)
1 cup tightly packed fresh spinach leaves, cut into strips (about 3 ounces trimmed)
1/2 red onion, chopped
1 small red pepper, chopped
1 teaspoon salt or to taste
1 teaspoon ground seasoned or rainbow pepper
1/3 cup olive oil
1/4 cup pine nuts, toasted
Cook orzo as directed. Drain well and place in a large bowl.
Add balsamic vinegar and stir well. Cool.
Stir in feta, basil, tomatoes, spinach, onion, red pepper, salt, pepper and oil. Toss well. Refrigerate until serving.
To make ahead: Orzo may be refrigerated up to 2 days.
3. Before serving, stir in pine nuts.
Makes 12 to 14 servings.
