There is nothing more that “Mom” at Tiny Green Mom loves than orzo pasta! Why? Because it is tiny, just like “Mom” and can be used in a wide variety of dishes from soups and stews to pasta salads. This recipe, from SOS! The Six O’Clock Scramble to the Rescue by Aviva Goldfarb, is another easy recipe the whole family can enjoy.

Orzo Salad with Peas and Feta Cheese

By Aviva Goldfarb

Ingredients

2 cups orzo

1 1/2-2 cups fresh or frozen peas

1/4 cup pine nuts

1 tsp. minced garlic, (about 2 cloves)

1 cup crumbled feta cheese

1/4 cup fresh dill or parsley, finely chopped (or 1 Tbsp. dried parsley or dill)

1-2 Tbsp. balsamic vinegar, to taste

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

Preparation

Cook orzo pasta according to the package directions, or for 7-8 minutes. For the final 30 seconds, throw the peas in the water with the orzo to thaw them, drain the orzo and peas, and rinse them with cold water. Meanwhile, toast the pine nuts in a toaster oven on the lightest setting for about 2 minutes, until lightly browned. (Alternatively, toast the pine nuts and garlic in 1 tsp. olive oil in a skillet over medium heat for 2 – 3 minutes until they are lightly browned.)

Combine all the ingredients in a large bowl, toss it thoroughly, and chill it for at least 30 minutes, if time allows, and up to 3 days.

Scramble Flavor Booster: Use the fresh dill and 2 Tbsp. balsamic vinegar. Serve with extra freshly ground black pepper.