THE BEST EVER PASTA SALAD

TRI COLORE PASATA SALAD- THE KINDRED STREET.

Amen and hallelujah, the weekend is finally upon us! Its been a LONG arse, cranky week at the Page crib. Orrin’s two year molars have left us all red-faced and covered in drool. Lots of it. I’m not going to lie to you. I didn’t get dressed this week. Wait…not as in, nude all week…yikes! Rather, it was a stretch pant all day errday kind of week. I needed the kind of comfort only my tattered, whole-in-the-crotch, saggy butt’ed Gap stretch pants could provide.

TRI COLORE PASTA SALAD- THE KINDRED STREET

Now that I’ve covered drool, nudity, my crotch and saggy butt’ed stretch pants I’m sure I have you all hanging on the edge of your seats to hear more about this recipe. So with out further ado, may I present to you THE BEST EVER PASTA SALAD. Ever. Of life. I swear.

TRI COLORE PASTA SALAS- THE KINDRED STREET

This salad is on regular rotation at my place. Its super good tasting (sorry, I have a natural aversion to food adjectives…I’m working on it), it’s packed with good-for-you ingredients and it makes a TON. If I make it on Monday I have dinner covered until Wednesday. That is awesome.

TRI COLORE PASTA SALAD -THE KINDRED STREET 1

Cook the orzo according to package instructions. Drain and spread out on a platter, mix in 3 tablespoons of olive oil and let cool to room temp.

TRI COLORE PASTA SALAD- THE KINDRED STREET 8

While the pasta is cooling make your dressing.

TRI COLORE PASTA SALAD - THE KINDRED STREET 2

Combine the juice from 1 lemon, 1/4 cup extra virgin olive oil and salt and pepper. Whisk it up.

TRI COLORE PASTA SALAD- THE KINDRED 6

toast 1/2 cup of pine nuts in a pan over medium heat. Watch these guys closely, they go from lightly toasted to burnt quickly. They just need a few minutes and they’ll be ready to go. Walnuts, pistachios or almonds work well, too.

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Then toss the arugula, feta, dried cherries (or cranberries), pine nuts in a LARGE bowl. Add cooled orzo. Pour over the lemon vinaigrette.

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That’s it, you’re done. You’re free to worry about other things like online shopping for some properly fitting pants. Happy Friday.

Ingredients

recipe adapted from, here.

1 lb whole wheat orzo pasta

3 tablespoons extra virgin olive oil, plus 1/4 cup

3/4 cup feta

1/2 dried cherries

1/2 toasted pine nuts

3 tablespoons lemon juice

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground pepper

 

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

 

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Hi! I'm Megan. I live for good food, great music and meaningful conversation. Read more. . .

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