Orzo Pasta Salad with Feta Cheese, Cherry Tomatoes and Fresh Basil.
  • CourseSalads
  • KeywordOlive Oil, Pasta
  • 1cup Preferisco Orzo
  • 114 oz can Bonta Whole Artichoke Hearts, drained well and sliced
  • 3tbsp Preferisco Extra Virgin Olive Oil
  • 2tbsp Fresh Lemon Juice
  • 1 to 2 Garlic Cloves, crushed
  • 8 to 10 Cherry Tomatoes, each halved or quartered
  • 1/4cup Fresh Basil, chopped
  • 1/3cup Italissima Pitted Black Olives, coarsely chopped
  • 125grams Italissima Feta Cheese, crumbled
  • to taste Italissima Sea Salt
  • to taste Merchants Spice Fine Pepper
  1. In a large six to eight quart pot, bring the lightly salted water to a boil. Add Preferisco Orzo and cook it according to the directions on the package until al dente. Drain well in a colander and rinse under cold water, then drain again. Meanwhile, whisk together the lemon juice, Preferisco Extra Virgin Olive Oil, fresh garlic, Italissima Sea Salt, and Merchants Fine Pepper in a large bowl. Add the Orzo to dressing and toss. Let orzo come to room temperature. Add the remaining ingredients of Bonta Artichokes, cherry tomatoes, Italissima Olives, and Italissima Feta Cheese and once doing so, toss to combine. Cover and refrigerate until ready to serve. Gently toss the salad again just before serving.