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

Recipe by Chef #208121
READY IN: 30mins




  • SALAD.
  • Preheat the oven to 350 degrees.
  • 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.
  • Let cool, then coarsely chop and set aside.
  • Peel and core the 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 two-thirds full of water.
  • Add a pinch of salt and bring to a boil.
  • Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
  • 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.
  • Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
  • Toss with the olive oil to keep the pasta from sticking together.
  • Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
  • Drizzle in the Lemon Vinaigrette and toss well.
  • Season to taste with salt and pepper.
  • Cover and store in the refrigerator for up to 2 days.
  • LEMON VINAIGRETTE yield: 1 1/4 cups.
  • Combine all the ingredients except the olive oil in a medium bowl.
  • Mix well with a whisk.
  • Add the oil in a slow stream, whisking as you pour.
  • Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.