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Cook the orzo until al dente. Once cooked, reserve about 1/2 cup of the water (set aside), drain the orzo, and pour orzo into the large serving bowl.
Toast the pine nuts to a light brown over medium-low heat in a dry skillet, shaking frequently.
Let the salad cool off for sat least 10 minutes or longer (you don’t want the cheese to melt). Add the cheese, fresh herbs, and a generous amount of cracked pepper. Incorporate into the salad.
If the pasta seems dry, add some of the reserved pasta water or a little more olive oil, but be careful not to make it too oily or wet.
Quickie Preserved Lemons - You can buy preserved lemons or make them. I make a pint each fall and it lasts all year. However, if I run out before my new batch is ready, I make a quickie preserved lemon. It’s not the same as the real thing, but it works in a pinch. You do need to make it the day before.
Preserved Lemons in less than 24 hours
Piñon nuts – Piñon nuts (pine nuts), are quite expensive, but worth the cost IMO. However, there are substitutions. The best one is pumpkin seed and next, sunflower seeds. Chopped almonds also work. Whichever you use, be sure to toast them. Walnuts absolutely do NOT work, and pecans (my favorite of all nuts) are just O.K.
Fresh herbs - Fresh basil with pasta is best, but there are other fresh herbs that work well. Fresh basil, mint, parsley, and thyme all work well. You could use them solo or as a blend. Whatever you have or whatever you like.
Onion and Bell Peppers - If you are making this for a large group, use a large onion and large bell pepper to make a bigger batch. You get plenty of cooked orzo from a 12 ounce bag, so a little extra on any or all of the veggies certainly won’t hurt this salad.
Additional Vegetables - Any of these vegetables or vegetable combinations work: chopped artichoke hearts with 1/2 pound of sauteed mushrooms. Lightly cooked broccoli, asparagus, corn, or wilted greens such as spinach or Swiss chard are also nice.
Feta - The feta or cheese is optional, but is a nice addition.
Recipe author: MJ of MJ's Kitchen