Orzo Salad with feta

Gosh that was a rough week. My road was closed and I couldn't get to work. Ok, that could have been a good thing but I had no power and at one point even lost the old emergency phone. I don't have cell reception out here. It was tough going as we were lambing. I lost 2 lambs in the living room.

But the week is over, my lambs are all born and life goes on. We'll be fencing for weeks to come because of all the downed tree limbs. Firewood for next year!

I found this lovely salad that I think really does it for me. If you can't find Orzo then get rosini.

Orzo salad with Feta and Cherry Tomatoes

1/2 pound orzo (rice-shaped pasta, about 1 cup)
1/3 cup pine nuts, toasted
1 small garlic clove, minced
1/4 cup packed fresh basil or parsley
1 punnet of cherry tomatoes halved and lightly seasoned with salt and pepper or other chopped
1/4 pound feta cheese 

Kalamata olives halved
1/2 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste

Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for the orzo.   Once the orzo has cooked to al dente, drain in a colander and rinse with cold water until the pasta has cooled down.  Place in a large bowl.

In a small heavy skillet toast pine nuts, stirring frequently, until golden.  Do not walk away…..they brown easily. Let cool.

Mince garlic and chop basil.  Halve or quarter the tomatoes and coarsely crumble feta.  In a small bowl whisk together garlic, basil, vinegar, oil and salt and pepper to taste.  In the large bowl with the cooled orzo add the, tomatoes and feta and gently toss together.  Add olives Gently add half of the vinaigrette to the pasta mixture, adding more if necessary.  Garnish the pasta mixture with the toasted pine nuts and basil leaves.  Serves 4 as a side.