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    You are in: Home / Recipes / Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta Recipe
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    Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta

    Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta. Photo by Sue Lau

    1/1 Photo of Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Chef #208121's Note:

    Perfect do ahead or picnic salad from Macrina Bakery & Café Cookbook

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    Ingredients:

    Servings:

    Units: US | Metric

    LEMON VINAIGRETTE

    Directions:

    1. 1
      SALAD.
    2. 2
      Preheat the oven to 350 degrees.
    3. 3
      Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
    4. 4
      Let cool, then coarsely chop and set aside.
    5. 5
      Peel and core the cucumber and cut it into 1/2-inch cubes.
    6. 6
      Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
    7. 7
      Set aside.
    8. 8
      Fill a large saucepan two-thirds full of water.
    9. 9
      Add a pinch of salt and bring to a boil.
    10. 10
      Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
    11. 11
      Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
    12. 12
      Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
    13. 13
      Toss with the olive oil to keep the pasta from sticking together.
    14. 14
      Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
    15. 15
      Drizzle in the Lemon Vinaigrette and toss well.
    16. 16
      Season to taste with salt and pepper.
    17. 17
      Cover and store in the refrigerator for up to 2 days.
    18. 18
      LEMON VINAIGRETTE yield: 1 1/4 cups.
    19. 19
      Combine all the ingredients except the olive oil in a medium bowl.
    20. 20
      Mix well with a whisk.
    21. 21
      Add the oil in a slow stream, whisking as you pour.
    22. 22
      Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.

    Ratings & Reviews:

    • on August 18, 2009

      35

      I made this for a recent Zaarfest and while I liked the salad in general, as another reviewer said, the dressing is a little heavy on the oil. I also couldn't taste the lemon, although I used the juice of 1-1/2 lemons. Next time I make this, I will cut back a bit on the oil and replace some of the lemon juice with wine vinegar. I feel that will improve the flavour enormously. I found also that this salad tastes better after being in the fridge for a couple of days.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2007

      55

      This was delicious. I did alter it a bit - used pine nuts and substituted orange champagne vinegar for the red wine vinegar (and used alot of it). Awesome and easy, I will keep this recipe on hand for when I need an impressive make ahead salad!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2010

      55

      Just made this for the second time and it was once again delicious. I sauteed some chicken in olive oil, lemon juice, garlic, salt and pepper, then shredded it and added it to the salad for some extra kick and a little protein. The only other changes I made were to leave out the walnuts and parsley, just a personal preference. Thanks for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1038.5
     
    Calories from Fat 715
    68%
    Total Fat 79.5 g
    122%
    Saturated Fat 15.8 g
    79%
    Cholesterol 41.7 mg
    13%
    Sodium 1160.0 mg
    48%
    Total Carbohydrate 66.8 g
    22%
    Dietary Fiber 6.8 g
    27%
    Sugars 8.7 g
    34%
    Protein 21.4 g
    42%

    The following items or measurements are not included:

    lemon vinaigrette

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