Today I’m going to share one of my favorite recipes to bring to a party. I first had this orzo pasta at a friend’s baby shower where they also served this Russian Cream dessert. These girls are so classy and have good taste with everything. They just don’t have blogs so I exploit their talents. It’s a dirty job but somebody’s got to do it.
This pasta is best served at room temperature, but it’s also great to make ahead of time and keep in the fridge. I also like to make a big batch of it and then have it all week for lunch. Pair this with a nice tall Diet Dr. Pepper and you’ll feel all fancy and fun.
Are you ready for the recipe? My friend’s don’t know what book they photocopied the recipe out of, but it’s an old one. I’ve made a few adjustments. If you don’t fork out for pine nuts, they can be rather spendy, I’ve also toasted raw sunflower seeds and they are yummy as well! Do not, I repeat DO NOT use regular raisins. They will ruin the recipe, trust me, I’ve done it. Golden raisins are worth the trip to the store.
PERFECT ORZO PASTA
Prepare 16 oz of orzo pasta according to the directions on the package. In the meantime prepare the vinaigrette.
For the Vinaigrette
½ cup olive oil
¼ cup lemon juice
2 tablespoons minced garlic
1 teaspoon dried oregano
1 tsp. kosher salt
¼ tsp. pepper
1 tsp. sugar
Drain the pasta and let cool. Pour the vinaigrette over the pasta and mix. Let cool to room temperature while you prepare the rest of the ingredients.
½ cup toasted pine nuts or sunflower seeds
½ cup golden raisins
½ cup kalamata olives chopped
½ cup chopped red onion
½ cup fresh sliced basil
4 oz feta cheese
Mix all the goodies in the pasta. Serve at room temperature with crusty bread and finish the meal off with Russian Cream for dessert.