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

"Perfect do ahead or picnic salad from Macrina Bakery & Café Cookbook"
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
30mins
Ingredients:
23
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. This was delicious. I did alter it a bit - used pine nuts and substituted orange champagne vinegar for the red wine vinegar (and used alot of it). Awesome and easy, I will keep this recipe on hand for when I need an impressive make ahead salad!
     
  3. 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!!
     
  4. We had this at a Ontario Zaarfest. It is very nice.
     
  5. Great salad. DH loves orzo and this is the best salad I've made in a long time. I did leave out the nuts. Served with Recipe #13285, Recipe #66596 and for dessert, Recipe #326367.
     
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Tweaks

  1. 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.
     
  2. Best orzo salad yet! Cut dressing in half, and with that only did 1/4 cup and 1 tbsp of olive oil. Also, only used 1 tbsp olive oil to toss pasta. Used pecans instead of walnuts, b/c were on special and they were so good in it!! Proportions seemed great on everything else; very, very tasty. Thanks!
     
  3. This was delicious. I did alter it a bit - used pine nuts and substituted orange champagne vinegar for the red wine vinegar (and used alot of it). Awesome and easy, I will keep this recipe on hand for when I need an impressive make ahead salad!
     
  4. This was great. I used small grape tomatoes instead of the red pepper and it was wonderful! I made this for a BBQ, and everyone loved it. Thanks for the great recipe! I will be making this one again.
     

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