ORZO SALAD WITH CUCUMBER, TOMATO, BASIL AND FETA

ORZO SALAD WITH CUCUMBER, TOMATO, BASIL AND FETA image

Yield 4 people

Number Of Ingredients 24

1 c. walnut halves
1 cucumber
1 red bell pepper
1 yellow bell pepper
salt
1 1/2 c. dry orzo
2 tbs. olive oil
1/2 c. kalamata olives, pitted and halved
1/2 c. scallions
1/4 c. chopped fresh basil
1/4 c. chopped parsley
1 1/4 c. feta
1/3 c. lemon vinaigrette
pepper
Vinaigrette
1 tbs. Dijon
2 tsp. red wine vinegar
1/3 c. freshly squeezed lemon juice
1 tsp. honey
1 tbs. lemon zest
1 clove garlic, minced
1 tsp. kosher salt
1/4 tsp pepper
3/4 c. olive oil

Steps:

1. Preheat oven to 350, spread walnuts on a baking sheet and toast for about 10 minutes. Let cool and then chop. 2. Peel and core the cucumber and cut into 1/2 inch cubes. Core the peppers and cut into 1/2 inch pieces. Set aside. 3.Fill a large sauce pan 2/3 full of water, bring to a boil.Drop in the pasta and simmer 3-5 minutes. Remove the pan from the heat and drain and cool. Transfer to a bowl and toss with olive oil. 4. Add the toasted walnuts, cucumber, peppers, olives, scallions, basil, parsley and feta. Drizzle with vinaigrette. 5. Can be stored in the refrigerator for up to 2 days.