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

Chef #208121's Note:

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

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 cup walnut halves
• 1 cucumber
• 1 red bell pepper
• 1 yellow bell pepper
• kosher salt
• 1 ½ cups dry orzo pasta
• 2 tablespoons extra virgin olive oil
• ½ cup kalamata olive , pitted and halved
• ½ cup diced scallion
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh Italian parsley
• 1 ¼ cups crumbled feta cheese
• salt & freshly ground black pepper , to taste
• 1⁄3; cup lemon vinaigrette

LEMON VINAIGRETTE

• 1 tablespoon Dijon mustard
• 2 teaspoons red wine vinegar
• 1⁄3; cup fresh lemon juice
• 1 teaspoon honey
• 1 tablespoon lemon zest , freshly grated
• 1 garlic clove , finely chopped
• 1 teaspoon kosher salt
• ¼ teaspoon white pepper
• ¾ cup extra virgin olive oil

Directions:

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

Reviews

[liljenn]

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!!

[Irmgard]

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.

[conniecooks]

We had this at a Ontario Zaarfest. It is very nice.