This Orzo Salad is the bomb, kids.

I make this orzo salad all the time in the Summer, and I have been meaning to blog about it, and finally here it is.  Just because it's a Summer favorite doesn't mean you can't make it in the Winter.  In fact, just made some this weekend, with a request to make it next weekend.  Plus, when you eat this orzo salad the Patriots win.  Just sayin'.

Boil water, and add a cup of orzo.  Cook for 9-10 minutes.

While the orzo is cooking, combine the following ingredients:

• 1/4 cup of olive oil
• 2 tablespoons lemon juice
• 1/8 teaspoon of pepper
• 1 1/2 teaspoons of minced garlic
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of kosher salt
• 1/2 teaspoon sugar

Once you have that mixed, put 1/4 cup of pine nuts in a skillet and cook on medium- low heat and shake often to brown the nuts evenly (about 5 minutes).  Or I throw them on a pan in the convection oven and cook at 350 degrees F, shaking often to brown evenly.

Once the orzo has cooked, drain and add to the olive oil mixture. .  Then add:

• 3 tablespoons of diced red onion
• the toasted pine nuts
• 1/4 cup of golden raisins (or craisins...or a little of both)
• 2 ounces of feta, add more as desired.  I don't tend to measure the feta, just add some stir it up, and repeat until you are satisfied with your feta to other ingredients ratio
• Add 1/4 cup fresh chopped basil (which you don't see pictured, because I went to two grocery stores and no one had basil!!)

You can make this dish ahead of time and refrigerate.  If you make it ahead of time, take it out and bring to room temperature before serving.  This salad won't disappoint!

Courtesy of the Bride & Groom First and Forever Cookbook