2 lemons, zested and juiced
1 clove garlic, minced
2-3 sprigs parsley, roughly chopped
1 teaspoon salt
½ teaspoon black pepper
¾ cup extra virgin olive oil
Whisk together (or use immersion blender for best results) all ingredients except olive oil. Gradually whisk in oil. Adjust seasonings.
3 cubes chicken bouillon (optional)
1 lb. orzo
1 pint cherry tomatoes, halved lengthwise
½ teaspoon salt
7 oz feta cheese, crumbled
1 cup chopped fresh basil
1 cup chopped green onions
½ red bell pepper, finely chopped
½ cup chopped marinated artichoke hearts
½ cup pine nuts, gently toasted to golden brown
Bring large stock pot of water to boil. Add chicken bouillon cubes (for additional flavor). When water is at rolling boil, stir in orzo and cook until tender but still firm to bite (make sure to stir occasionally). Drain.
Meanwhile, sprinkle the halved tomatoes with salt and let set while prepping the remaining ingredients.
As soon as the pasta has drained, toss in large wide bowl with the dressing. Stir well to coat and cool. After this has cooled add remaining ingredients and toss to coat.
COOKS NOTES: This salad does well to prepare head of time, even overnight.