Warm Orzo with Feta and Cured Olives
Pasta salads are best when dressed while still warm. The dressing is absorbed for maximum flavor.
Cook orzo according to manufacturer's directions until al dente. Drain water, reserving 1 cup for later use.
Place warm orzo in a big bowl. Add the green onions, bell pepper, parsley, olives, and cheese.
Combine the olive oil, lemon juice, and garlic in a glass jar with a lid and shake to blend. Pour over the pasta salad. Season to taste with salt and pepper.
If pasta is dry, add reserved pasta water a little at a time until moist. Serve warm. May be refrigerated for 2 days.
Orzo is a small pasta shaped like a large grain of rice. It is smooth and creamy. Other pastas to substitute in this salad are gemelli, small shells, orecchiette, small macaroni, small penne, or even linguine.
Serves 6 to 8
1 cup (8 ounces) orzo
1 cup reserved pasta water
1 bunch green onions, chopped
1 red bell pepper, seeded and chopped
½ cup fresh Italian parsley, chopped
8 ounces cured olives, pitted
8 ounces feta cheese, crumbled
⅓ cup olive oil
⅓ cup lemon juice
1 clove garlic, minced
Kosher salt and freshly ground black pepper to taste