½ lb orzo
3 tbsp extra virgin olive oil
6 oz pitted & sliced kalamata olives
4 oz diced sundried tomatoes (dry or jarred)
8 oz cubed or crumbled feta
2 oz toasted pine nuts
handful of fresh diced parsley
salt + pepper to taste
Bring water to a boil, enough to cook your orzo pasta. Meanwhile, slice your kalamata olives in half, cube your feta, and dice your sundried tomatoes. Toast your pine nuts in the oven for a few minutes at 375 degrees, it enhances their flavor. Chop a small handful of parsley, and set all aside.
Cook your orzo according to the directions on the box, strain, and place in a bowl. Immediately pour the EVOO over the orzo to keep it from sticking, then stir it all around. Add the feta, kalamata olives, sundried tomatoes, pine nuts and parsley on top. Toss the ingredients together, then add freshly cracked black pepper and salt to taste. Chill for an hour, serves 6 to 8 people.