Orzo Salad with Tomatoes, Basil and Feta Recipe

  • 3 cups orzo, uncooked
  • 3 tomatoes, diced
  • 1/4 cup Kalamata olives, optional
  • 1/4 cup chopped fresh parsley
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1 1/2 cups crumbled Feta cheese
  • 1/2 cup pine nuts, optional
Bring a large pot of water to boil. Add orzo and cook for 6-8 minutes or until al dente. Drain and cool under cold running water.

Pour cooked orzo into a bowl. Add tomatoes, olives and parsley and mix well.

In a separate bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste.

Pour this dressing over the orzo; cover and refrigerate for at least 30 minutes.

When ready to serve, mix in Feta, pine nuts and basil.

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