Wednesday, October 26, 2011

Pasta Salad with Cucumber, Peppers, and Feta

This has a very nice Mediterranean taste. I really like using orzo instead of a heavier pasta, as usually found in pasta salads.  This allows the flavor of the other ingredients to shine.


1  cup  walnut halves
1  cucumber
1  red bell pepper
1  yellow bell pepper
Kosher salt
1-1/2  cups  orzo pasta
2  Tbs  extra-virgin olive oil
1/2  cup  kalamata olives, pitted and halved
1/2  cup  diced scallions
1/4  cup  chopped fresh basil
1/4  cup  chopped fresh Italian parsley
1-1/4  cups  crumbled feta cheese
Freshly ground black pepper


Lemon Vinaigrette
1  Tbs  Dijon mustard
2  tsp  red wine vinegar
1/3  cup  freshly squeezed lemon juice
1  tsp  honey
1  Tbs  freshly grated lemon zest
1  clove  garlic, finely chopped
1  tsp  kosher salt
1/4  tsp  pepper
3/4  cup  extra-virgin olive oil

Preheat oven to 350˚.
Spread walnuts on a baking sheet and toast on center rack of oven for about 10 minutes, or until golden brown. Let cool, then coarsely chop and set aside.

Peel and core cucumber and cut it into 1/2-inch cubes. Core the red and yellow peppers and cut them into 1/2-inch square pieces. Set aside.

Fill a large saucepan full of water. Add a pinch of salt and bring to a boil. Drop in pasta and simmer for approximately 5 minutes, or until tender. Remove the pan from the heat and drain the pasta in a colander, and then cool the pasta by running cold water over the colander. Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl. Toss with olive oil to keep pasta from sticking together.

Add the toasted walnuts, cucumber, peppers, olives, scallions, basil, parsley and feta. Drizzle in Lemon Vinaigrette and toss well.  Season to taste with salt and pepper.

Cover and store in refrigerator for up to 2 days.

Combine mustard, vinegar, lemon juice, honey, lemon zest, garlic, salt and pepper in a medium bowl. Mix well with a whisk. Add olive oil in a slow stream, whisking as you pour in the oil. Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.


You may not need all the vinaigrette dressing for the salad. 
The recipe calls for using just 1/3 cup, but I used it all.  Your decision.

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