Recipe: Orzo Salad with Cucumber, Bell Pepper, Basil and Feta with Lemon Vinaigrette

ORZO SALAD WITH CUCUMBER, BELL PEPPER, BASIL AND FETA
Source: Leslie Mackie's Macrina Bakery and Caf Cookbook: Favorite Breads, Pastries, Sweets and Savories by Leslie Mackie, Andrew Cleary

1 cup walnut halves
1 cucumber
1 red bell pepper
1 yellow bell pepper
Kosher salt
1 1/2 cups dry orzo pasta
2 tablespoons extra-virgin olive oil
1/2 cup kalamata olives, pitted and halved
1/2 cup diced scallions
1/4 cup fresh basil
1/4 cup chopped fresh Italian parsley
1 1/4 cups crumbled feta cheese
1/3 cup Lemon Vinaigrette (recipe follows)
Salt and freshly ground pepper, to taste

Preheat oven to 350 Degrees F.

Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown. Let cool, then coarsely chop and set aside.

Peel and core the cucumber and cut it into 1/2 inch cubes. Core the red and yellow peppers and cut them into 1/2 inch square pieces. Set aside.

Fill a large saucepan two-thirds full of water. Add a pinch of salt and bring to a boil. Drop in the pasta and simmer for 3 to 5 minutes, or until tender. Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes. Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl. Toss with the olive oil to keep the pasta from sticking together.

Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta. Drizzle in the Lemon Vinaigrette and toss well. Season to taste with salt and pepper. Cover and store in the refrigerator for up to 2 days.

LEMON VINAIGRETTE
Makes approximately 1 1/4 cups

1 tablespoon Dijon mustard
2 teaspoons red-wine vinegar
1/3 cup freshly squeezed lemon juice
1 teaspoon honey
1 tablespoon freshly grated lemon zest
1 garlic clove, finely chopped
1 teaspoon kosher salt
1/4 teaspoon white pepper
3/4 cup extra virgin olive oil

Combine all the ingredients except the olive oil in a medium bowl. Mix well with a whisk. Add the oil in a slow stream, whisking as you pour. Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.