500 g pkg orzo, cooked to al dente
¾ cup extra virgin olive oil
½ cup tarragon white wine vinegar
juice of ½ lemon
½ tsp lemon zest
2 dashes Tabasco sauce
2 tbs brown sugar
1 tsp salt
1/8 tsp lemon pepper
¼ medium red onion, finely diced
½ medium red pepper, finely diced
leaves from 3 sprigs of parsley, finely chopped
½ pint cherry or grape tomatoes, halved
1 cup crumbled feta
Whisk together olive oil, vinegar, lemon juice and zest, Tabasco sauce, brown sugar, salt and lemon pepper. Drizzle over drained, warm pasta and toss. Chop vegetables and parsley and toss into dressed pasta. Add crumbled feta and toss. Serve warm or cold.
Serving suggestions: Serve orzo salad with soft rolls or buttered slices of baguette. Combine in a picnic with other cold summer dishes including roasted chicken, a selection of excellent cheese and sliced avocados.
Where to find it: Orzo is available in the pasta isle of most grocery stores. For the most excellent varieties, visit specialty markets.