Arlene’s Orzo Salad with Feta & Avocado
From William Sonoma Pasta
Hands on time: 20-30 minutes
Serves 4
Ingredients:
17 oz/ 500 g orzo
1/2 cup olive oil
salt
2 Hass avocados
2 pints cherry tomatoes, stems removed and halved
2 garlic cloves, minced
3 shallots, thinly sliced
1 jalapeno chile, seeded and minced
juice of 1 orange
grated zest of 1 lemon
155 g (5 oz) feta cheese (preferably French) crumbled leaves from 6 large marjoram sprigs, coarsely chopped, plus 4-5 sprigs ( I couldn't find any fresh marjoram, so I used fresh cilantro/coriander instead and it was delicious)
Directions:
1. Bring large pot of water to a boil. Generously salt the boiling water, add the orzo and cook until al dente, 8-10 minutes. Pour into a fine-mesh sieve and run under cold water to stop the cooking. Drain well.
2. Put the orzo into a large serving bowl and toss about half the olive oil and a pinch of salt.
3. Pit, peel and cut the avocados into small cubes. (Cut them just before tossing the pasta so they won't discolour). Add the avocados, tomatoes, garlic, shallots, chile, orange juice, lemon zest, feta cheese, chopped marjoram (or cilantro) and the remaining olive oil. Season with salt to taste. Toss gently, being careful not to mush up the avocado too much. Taste and adjust the seasoning.
Garnish with marjoram or cilantro and serve.
1 comment:
This looks delicious. Can't wait to try it. Thanks!!
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