Ingredients:
6 ounces orzo pasta
2 large ripe tomatoes, peeled seeded, and chopped
1 cucumbers, peeled, seeded, and chopped
1 cup kalamata olives, pitted and chopped
4 green onions, including tender green tops, thinly sliced
1/2 cup crumbled feta cheese
3 tablespoons minced fresh oregano ( or 1 T. dried oregano, crumbled)
2 eggs
1 lemons, zest of
1 large lemons, juice of
1/2 cup hot chicken stock
1/4 cup sour cream
salt
1/2 teaspoon fresh ground white pepper or 1/2 teaspoon black pepper
Directions:
Cook the orzo by following the package directions for al dente.
Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
To make the dressing: beat the eggs together with the lemon zest and juice.
Pour mixture into a small saucepan over low heat.
Gradually add in the hot stock, stirring constantly, until all the stock is used.
Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
Transfer mixture to a small bowl; set aside to cool.
When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
Pour the cooled dressing over the mixture; toss gently to coat.
Serve immediately or cover and refrigerate for up to 24 hours.
Bring to room temperature before serving.
Servings: 6
Time preparation: 60 min.
Time total: 65 min.