Orzo Salad with Lemon Olive Oil and Pine Nuts Recipe

Orzo Salad with Lemon Olive Oil and Pine Nuts Recipe
 
INGREDIENTS:

-1 pound orzo
-1/4 cup Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-1 pint cherry tomatoes, halved or quartered if large
-1/2 medium English cucumber, seeded and cut into small dice (about 1 cup)
-1/2 cup pine nuts, toasted
-3 tablespoons finely chopped fresh basil
-2 tablespoons finely chopped fresh Italian parsley
-2 scallions, finely chopped (white and light green parts only)
-Salt
-Freshly ground black pepper

INSTRUCTIONS:
 
Bring a large saucepan of heavily salted water to a boil over high heat and cook pasta until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain pasta well and transfer to a large bowl.
Add tomatoes, cucumbers, pine nuts, olive oil, basil, parsley, scallions, and toss to combine. Taste and season with salt, pepper. Serve chilled or at room temperature.

Sonoma Farm
Oct 2012