Recipe by Umberle
I pulled this out of Bitteman's How to Cook Everything Vegetarian and now I make it at least once a month
- 8 ounces orzo pasta
- 1⁄4 cup olive oil
- 2 tablespoons olive oil
- 1 lemon, juice of
- black pepper
- 1 1⁄2 cups chopped ripe tomatoes
- 3 scallions, thinly sliced
- 1⁄2 cup black olives, pitted and roughly chopped
- 1 cup fresh parsley, stemmed and chopped (or a mix of fresh herbs like basil, parsley, mint or oregano)
- 1⁄2 cup grated aged feta cheese (firm)
Directions See How It's Made
- Put a large pot of water on to boil for the pasta. Drop in the orzo and cook until tender, then rinse in a colander under cold running water. Transfer the cooked and cooled orzo to a large mixing bowl.
- Dress the orzo with the olive oil, lemon juice, salt and pepper and toss it to coat the pasta. Taste and add more acid or salt as necessary.
- Add the tomato, scallions, olives, and parsley to the dressed orzo; toss them through once or twice. If possible, let the salad rest at room temperature for an hour before serving. Just before serving, sprinkle the grated cheese over the salad.