This tasty salad comes from Julie Van Rosendaal and Jan Scott's cookbook entitled, Gatherings: Bringing People Together with Food. If you like lemon, this is a great salad to try. I made this just before a camping trip and we enjoyed it for several days, so it kept well. Also, you can easily adapt the salad to be gluten-free by using gluten-free noodles instead of the orzo. Fresh herbs are used in the salad too, making it ideal for anyone who has access to a home garden. My sister's home-grown basil was a great addition.
You will want to begin by filling a large pot with water, adding some salt (about a teaspoon) and bringing to a boil. Add 3/4 lb (375g) orzo or other pasta (gluten-free) and cook according to package directions. While the pasta is cooking, you can prepare the dressing. You will need 1/2 cup fresh lemon juice, approximately 3 lemons.
Add 1/2 cup good quality olive oil. To this add 1 tsp. salt and 1 tsp. freshly ground pepper. Whisk together with the lemon juice.
Halve 2 cups sliced cherry or grape tomatoes
Slice 1/2 cup green onions
Slice 1 English cucumber
Once pasta is cooked, drain and rinse (gluten-free pasta usually needs to be drained)
Add the dressing to the warm pasta and toss to coat
Add tomatoes, cucumber, and green onions
Dice 1/2 cup red onion
Chop 1 cup fresh basil
Chop 1 cup Italian parsley
Add red onion, basil, and Italian parsley to salad and combine
Crumble 3/4 lb feta cheese over the salad and gently mix. Taste and adjust seasonings, if necessary. This is best served at room temperature.
Ingredient List
3/4 lb (375g.) orzo pasta (or gluten-free pasta)
1/2 cup freshly squeezed lemon juice
1/2 cup good quality olive oil
1 tsp. salt
1 tsp. freshly squeezed pepper
2 cups cherry or grape tomatoes, halved
1/2 cup minced green onions
1 English cucumber, medium-diced
1/2 cup diced red onion
1 cup chopped fresh basil
1 cup chopped Italian parsley
3/4 lb. feta cheese, crumbled
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