Lemony Orzo Pasta with Pine Nuts, Feta and tomatoes

Name: Lemony Orzo Pasta with Pine Nuts, Feta and tomatoes
Cuisine: European, Italian, Mediterranean
Ingredients: 12 oz Orzo; 6 cups water; zest of 2 lemon; pine nuts - toasted in a dry pan; cherry tomatoes; Feta - macedonian preferred. Crumbled; 1/2 teaspoon finely grated lemon zest ( about 1 lemon); 2 tablespoons freshly squeezed lemon juice; 1 teaspoon sugar; 1/2 teaspoon Dijon mustard; 1/4 teaspoon fine sea salt, or to taste; 3 to 4 tablespoons extra-virgin olive oil; Freshly ground black pepper to taste

3 steps

Updated at: Thu, 17 Aug 2023 06:41:35 GMT

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Ingredients

6 servings

12 ozOrzo

6 cupswater

Feta-macedonian

preferred, Crumbled

½ teaspoonlemon zest

finely grated

2 tablespoonsfreshly squeezed lemon juice

1 teaspoonsugar

½ teaspoondijon mustard

¼ teaspoonfine sea salt

or to taste

3 tablespoonsextra-virgin olive oil

freshly ground black pepper

to taste

Instructions

Step 1

For the dressing, whisk together the lemon juice, zest, sugar, mustard, EVOO. Season to taste with a bit of salt and pepper. Set aside.

Step 2

For the salad, cook the orzo in the chicken broth until tender according to package directions. Drain well but do not rinse. Let the pasta cool to room temperature, tossing often so it doesn't stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky). Toss the cooled pasta with the tomatoes, remaining lemon zest.

Step 3

Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing. Season with salt and pepper, if needed. Sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.