{ A Family Favorite: Orzo Salad }

My husband and I are attending a triplet’s birthday party today with approximately 80 folks attending. The mix is about 50 adults and 30 kids – not quite sure how my cousin Ed and his wife Paige do this each year. I believe we are on the 5th year of this celebration. It has become somewhat of a tradition now, that I bring the orzo salad. This year is the largest salad I have made – I actually tripled the quantity for this event.

Over the years, this salad has almost obtained cult status within my family. At big events, it is one of the most requested and a complete crowd pleaser. It is a fairly simple and straightforward salad, but the combination of flavors is award winning. It should be a fun event - great weather, catching up with friends and family and enjoying a cocktail by the pool.  I am dedicating this post to Paige - since this is her favorite salad.  Happy weekend everyone!!

Orzo Salad

1 pound box of Orzo pasta
¼ C. Olive oil
1 C. Red wine vinegar
1 C. Vegetable oil
1 t. Garlic powder
1 T. Salt
Fresh ground pepper
2 C. Red cherry tomatoes or assorted colors
¾ C. Toasted pine nuts
1 C. thinly sliced radicchio
1 Large red onion – small dice
1 ½ C. Basil leaves – chiffonade
1 C. Crumbled feta cheese

Cook the orzo pasta according to the package. Best done al dente. Rinse and add about ¼ cup olive oil to coat pasta after it is cooled, into large bowl.

Dressing

In a plastic airtight container, add red wine vinegar, vegetable oil, garlic powder and salt and pepper. Shake well and refrigerate.

To assemble

In a large bowl, add cooled pasta. Add tomatoes, pine nuts, radicchio, red onion, basil leaves, feta cheese and toss quickly. Shake the dressing before adding. Add all of the dressing and toss well. Add salt and pepper to taste.

 
 
 
 
 
 
 
 
 
{ Last year's party - Lauren, Connor and Audrey }

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