One of our good friends was over the other day and he was telling me about this delicious salad he’s been making as of late. It was something he learned from another friend, and now I’ve fallen victim to this delicious little summer salad. The original recipe calls for cooked orzo, sun-dried tomatoes, pine nuts and feta cheese. I had just come back from the Farmer’s Market with a bagful of bright and sweet tiny orange tomatoes. They’re the type you eat like candy. So good. I also came home with a bushel of fresh zucchini flowers. I didn’t really know what I wanted to do with them, but remembered how much I loved them stuffed with cheese, dipped in batter and fried. I knew I could come up with something else to use them in. Maybe a squash blossom pizza? That popped in my head more than once, but it was this orzo salad that I couldn’t shake. I tossed in my fresh tomatoes, stringy wisps of zucchini blossoms, then lightly sprinkled on the feta and pine nuts. This summertime salad is great hot or cold.
1 cup dry (uncooked) orzo pasta
1/2 cup feta crumbles
1/4 cup toasted pine nuts
1 cup, or more, of tiny cherry tomatoes, rinsed well
4 zucchini blossoms, rinsed well
1 tablespoon olive oil
Cook orzo pasta according to package directions. Drain and toss with olive oil. Set aside.
Thinly slice zucchini blossoms into wispy strings and toss on top of the orzo pasta. Add tomatoes, feta and pine nuts. Give the salad a nice big toss and serve. Simple as that.