Orzo Salad with Feta, Pine Nuts, Dried Mandarines, and Lemony Vinaigrette
Dried fruit, feta, pine nuts, and fresh herbs make this a light fresh, and tasty side dish.
Servings 6
Equipment
- 1 medium-sized pot
- 1 colander
- 1 medium-sized mixing bowl
- 1 Mason jar with lid
Ingredients
For the Salad
- 8 oz. dried orzo pasta
- ½ cup toasted pine nuts See notes
- ½ cup finely chopped dried tangerines or apricots
- ½ cup yellow raisins
- ½ cup crumbled feta cheese
- ¼ cup chifonade fresh basil
- ¼ cup chopped fresh chives
For the Dressing
- ½ c. lemon-infused white balsamic vinegar See the link in post
- ½ c. garlic olive oil See the link in the post
- 2 T. plain white balsamic vinegar
- 1 T. Dijon mustard
- ½ t. salt
- ½ t. black pepper
Instructions
- In a medium-sized pot bring add 3-4 quarts of water. Season liberally with salt and bring to a boil. Add the orzo and cook until just done per the package approximately 8-9 minutes.
- While the pasta is boiling make the dressing. In a 2 c. mason jar or other jar with a lid, add all of the dressing ingredients. Screw the lid on tightly and shake vigorously for a few minutes to emulsify and make sure everything is combined. Taste and adjust seasonings if necessary. (This is where I added in the extra plain white balsamic as it was initially a tad too sweet.)
- When the pasta is done drain in a colander then pour into your medium-sized mixing bowl. Add half the dressing to the warm pasta and stir well allowing the dressing to soak into the pasta. Once mixed in add the other pasta ingredients and stir well to combine.
- Place the salad in the refrigerator for a few hours covered loosely so it can cool. Right before serving, add a little more of the dressing a few tablespoons at a time until it is your desired consistency. Taste one more time for seasoning. (I added a few extra grinds of black pepper at this point.) Garnish with a little extra crumbled feta and and few basil sprigs.
Notes
Toasting Pine Nuts: The key to toasting pine nuts is not letting them burn. Place them in a small dry frying pan on medium-low heat. Watch them carefully tossing them every couple of minutes until they are just beginning to brown. Immediately, remove them from the heat and transfer them to a plate to cool.