- 1 lb orzo
- ½ cup canola or olive oil
- 2 avocados (if they're ripe, they'll dent slightly when you press them)
- 2 pints cherry tomatoes, halved or quartered
- 1 clove garlic, minced
- 1 large or 2 small shallots, thinly sliced
- 1 jalapeno pepper, seeded and minced
- Juice of 1 orange
- Zest of 1 lemon
- 5 oz crumbled feta cheese (French, not Greek, is creamiest)
- 2 Tbsp fresh oregano
In a large bowl, combine half the oil, the tomatoes, garlic, shallot, jalapeno, orange juice, lemon zest and a few generous pinches of salt (maybe 1 Tbsp). The salt will draw out the juice of the tomatoes to form a dressing. Let it sit while you prepare the orzo and the avocado.
Bring a large pot of water to a boil, add salt and orzo. Cook for 8-10 minutes, until al dente (don’t overcook it!). While it’s cooking, chop the avocado into small dice (if you’ve never used avocado before, look up how to do it on the internet; my cooking tips post is coming soon and will explain this and lots of other stuff).
When the orzo is done, drain with a fine strainer and add orzo, feta cheese, and remaining oil to bowl with vegetables. Mix everything well, being careful not to smash all the avocado pieces, add oregano and salt to taste. Eat outside with a glass of white wine.
Read the blog post where this recipe originally appeared: Vegetarian Pasta Salad Recipe