Lemon Orzo Pasta Salad from Episode 48
About the Recipe
Michele Lee Bernstein's lemon orzo pasta salad is a perfect summer salad. The simple lemon dressing gives it a delicious zing. Artichokes? Yes, please! Asparagus? Yes, Please! Olives? Yes, please! Feta? Yes, please! Change the ratio of pasta to goodies to your liking. Michele was originally feeding hungry teenagers when she came up with the recipe so she's using less pasta now ;-)
Lemon Orzo Pasta Salad from PDX Knitterati
Dressing: in a jar, combine and shake well:
zest from one lemon
1/2 cup lemon juice
1/4 cup olive oil
4 cloves garlic, minced or run through garlic press
1 tsp salt
1/2 tsp pepper
1/2 tsp lemon pepper (optional--if you want some extra zing)
For the salad:
1 pound orzo pasta, cooked, rinsed, and cooled (this makes a LOT. Note: I’ve made this more recently, and I’ve used 12 oz of orzo with reasonable results, or 1/2 lb (8 oz) for a high goodies to pasta ratio. Anything goes.)
2/3 lb asparagus, cut in 1.5 inch pieces (add these to the pasta for the last 1.5 minutes of cooking)
1 14 ounce can halved artichoke hearts, drained
1/2 cup kalamata olives, sliced in half
1 pint grape tomatoes (whole)
3 ounces crumbled feta cheese
1/4 cup pine nuts
Combine salad ingredients and toss with 1/2 the dressing. Store the salad, refrigerated, to let the flavors meld. Before serving, add more of the dressing to refresh. (You can use all, or part, of the remaining dressing, as you desire).
