Orzo, Tomato, Scallion, and Feta Salad with Lemon Vinaigrette

Drizzle a bright, lemony vinaigrette over hot orzo pasta then let each tiny piece drink in that vibrant flavor. Toss in red, ripe cherry tomatoes along with savory scallions, tangy feta plus toasted pine nuts and you’ve got a perfect summer salad!

Pasta salads are ideal for warm weather entertaining. Served as a side or an entrée, they’re easy to make and there’s an endless combination of ingredients.

This simple salad starts with orzo – that tiny, rice-shaped pasta. Cooked until tender, the hot pasta is covered in a tangy lemon vinaigrette allowing it to soak up every drop. Finish the salad by stirring in sweet cherry tomatoes, scallions, feta, and pine nuts.

The vinaigrette used is one of our favorites. It’s made from freshly squeezed lemon juice whisked together with extra-virgin olive oil and seasoned with kosher salt, black pepper and a pinch of sugar.

And instead of cooking the orzo in water cook it in chicken stock, just enough to cover. The pasta will absorb all the stock as it cooks adding an extra richness to the pasta.

Summer entertaining shouldn’t keep you from the fun and this dish is here to help. Coming together in less than 30 minutes – this salad will be welcome on any table!

Orzo, Tomato, Scallion, and Feta Salad with Lemon Vinaigrette

For the lemon vinaigrette:

¼ cup freshly squeezed lemon juice, about 2 lemons

½ cup extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

½ teaspoon sugar

For the salad:

4 cups chicken stock, plus extra if needed

1 tablespoon kosher salt

1 pound orzo pasta

1 cup sliced scallions, about 4 scallions

1 cup chopped cherry tomatoes, about 16 to 18 tomatoes

1 cup crumbled feta cheese, about 6-ounces

½ cup toasted pine nuts

To make the vinaigrette:

Pour the lemon juice along with the olive oil into a large mixing bowl. Add the kosher salt, black pepper and sugar. Whisk until well blended.

To make the salad:

Pour the chicken stock into a medium saucepan and bring to a boil over medium heat. Stir in the kosher salt and the orzo. Cook the orzo for about 9 minutes or until it’s tender. Stir constantly the last 2 minutes to keep the pasta from sticking to the pan. Add additional stock or water only if needed to finish cooking the pasta. The orzo should completely soak up the stock but drain any excess liquid.

Transfer the pasta to a heatproof bowl. Give the vinaigrette a whisk and pour it over the orzo, tossing to coat the pasta. Let the pasta cool for about 15 minutes, stirring occasionally.

Add the pine nuts, scallions, tomatoes, and the feta cheese. Stir to blend together.

Serve at room temperature or lightly chilled. Makes 8 servings.

To toast pine nuts:

Warm the pine nuts in a skillet over medium heat for about 5 minutes. As they begin to toast, stir the pine nuts constantly to prevent them from scorching.