At my first apartment ever in college, I lived with a delightful lady names Erica. There are many things about her that I loved, but one in particular is how she liked food like I did. Her father made this incredible Orzo Pasta salad and she was gracious enough to give me the recipe. I tweaked a few things but ultimately stayed true to her dad’s flavors. If you have ever had the orzo salad at Whole Foods, it is similar and yet a whole lot better.
1 1/2 cup dried Orzo
2 tbs olive oil
4 tbs balsamic vinegar
3 cups arugula
1 cup fresh basil, chopped
4 ounces toasted pine nuts
4 ounces halved Kalamata olives
1 basket of cherry tomatoes (about 12 ounces)
4 ounces sundried tomatoes packed in oil, chopped
4 ounces crumbled Feta cheese
2 tbs flour
2 tbs white vinegar
3 tbs honey
To start, cook the orzo pasta according to instructions on the package until al dente. Set aside to cool. Place olive oil and balsamic vinegar in a bowl.
Slightly toast your pine nuts on the stove till each side begins to release oils and turn a golden brown. Set aside.
Chop up your olives, sundried tomatoes, and basil. Set aside.
Once the orzo has cooled a bit, add to the bowl and mix with the olive oil and vinegar.
Add the arugula. Mix together.
Now it’s time to throw everything together. Add the chopped basil, olives, and sundried tomatoes. Throw in the pine nuts. Toss in the cherry tomatoes whole. Add the Feta cheese. Mix everything together.
Once everything is thoroughly incorporated, add the dressing. Simply mix the flour, white vinegar, and honey in a bowl and toss into the salad.
This pasta salad tends to get better the longer it sits and the flavors marinate. It will last in the fridge for up to a week. But I bet it will be all eaten by then!