For that past....well, I can't even remember how long it's been - months, let's say, I have had a pound of orzo sitting in the cupboard. I bought it with Weston many moons ago when Bush's was having a sale on pasta and we were sick of spaghetti and thought we'd be ambitious and try to make something with orzo. But here's the thing with orzo - it can't take heavy sauces - so things like Mac and Cheese or a simple meat sauce are just too overpowering. And since we both are BIG mac and cheese people, we never got around to our little experiment.
But since I am by myself now, I take great joy in tying up loose recipe ends such as this. So, thank you to Nino, the head chef of the villa I stayed at in Italy, for being the inspiration for the following recipe. I think I found the perfect meal for any occasion - from a summertime BBQ to a family gathering crowd pleaser.
FYI: this recipe makes A LOT - probably 8 to 10 servings worth so cut it in half if making for less, or invite a whole bunch of friends over for a potluck :)
1 pound orzo - cooked in salted boiling water until just soft to the bite
2-3 large cloves of fresh garlic, finely minced
salt and pepper to taste
2 Tbs (or more if you'd like) good olive oil - a light, a fruity olive oil would be good, nothing too heavy
10 slices sun-dried tomatoes, packaged in oil and reconstituted in boiling water until soft
1 package cherry tomatoes, sliced in half
1 block feta (8 oz) - I like French - cut into medium-small cubes
juice of about 1 small lemon
1 can Northern Beans
*optional: any leafy herb you have on hand: basil or flat-leafed parsley would be best, 4 or 5 hard-boiled eggs cut into teeny pieces
Make the orzo and set aside to cool.
Add all the mix-ins - no dressing yet.
Make the dressing by whisking the lemon juice and olive oil - amount adjusted to your liking. Add the spices and pour over the pasta.
The dressing will seep into the pasta over time, so I like to do a preliminary coating and then coast with more dressing before serving, so you get two punches of flavor.
Make the orzo and set aside to cool.
Add all the mix-ins - no dressing yet.
Make the dressing by whisking the lemon juice and olive oil - amount adjusted to your liking. Add the spices and pour over the pasta.
The dressing will seep into the pasta over time, so I like to do a preliminary coating and then coast with more dressing before serving, so you get two punches of flavor.
Note:
Please please please do not take this dish and throw on some of that Kraft ready-made balsamic or Italian style vinaigrette. Nothing against Kraft but it just makes the dish taste...artificial. You'd be surprised how wonderful a little olive oil and lemon juice are together.
Please please please do not take this dish and throw on some of that Kraft ready-made balsamic or Italian style vinaigrette. Nothing against Kraft but it just makes the dish taste...artificial. You'd be surprised how wonderful a little olive oil and lemon juice are together.
