Ingredients

1 lb. orzo pasta
3 Tbs. extra-virgin olive oil, plus 1/4 C.
3/4 cup crumbled feta cheese
1/2 C. sun-dried tomatoes, sliced in strips
12 fresh basil leaves, torn
1/4 C. toasted pine nuts
3 Tbs. lemon juice
1 1/2 tsp. salt
1 tsp. freshly ground black pepper

Directions

Prepare pasta according to package. When cooked al dente, drain completely. Spread orzo onto a baking sheet and add 3 Tbs. oil. Mix together and let cool completely.

When orzo is cool, put into a medium bowl. Add remaining ingredients and mix to combine. Garnish with basil sprigs.

May be refrigerated for hours before serving.

Recipe inspired by Tri-Colore Orzo by Giada De Laurentiis

Serving Size

4-6

Preparation Time

25  minutes

Cooking Time

10  minutes