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.
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.
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.
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.
While the pasta is cooling make your dressing.
Combine the juice from 1 lemon, 1/4 cup extra virgin olive oil and salt and pepper. Whisk it up.
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.
Then toss the arugula, feta, dried cherries (or cranberries), pine nuts in a LARGE bowl. Add cooled orzo. Pour over the lemon vinaigrette.
That’s it, you’re done. You’re free to worry about other things like online shopping for some properly fitting pants. Happy Friday.
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
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.