Ingredients:
1 lb orzo pasta
2 bouillon cubes (optional)
3 lemons, juice of
x lemons, zest of
3 tablespoons olive oil
1/2 cup pine nuts
1 cup feta cheese, crumbled
1/2 cup chopped basil leaves
salt and pepper
Directions:
If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
Boil water in a 6-8 quart pot with optional flavor cubes.
Add orzo and cook until tender.
Drain orzo in colander and rinse with cold water.
Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
Then toss in the rest of the ingredients.
Season with salt and pepper to taste.
You can add more lemon juice if you like it really lemony.
Chill salad for 3-4 hours before serving.
Servings: 10-12
Time preparation: 15 min.
Time total: 25 min.