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.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.