Lemon Herb Orzo Salad With Pistachios
1 tablespoon salt plus more to taste
1 lb. orzo
About 6 lemons
2 cloves garlic, minced
1/2 cup finely chopped mint leaves
1/4 cup finely chopped dill leaves
1/4 cup finely chopped cilantro leaves
1/2 cup chopped pistachios
1/4 cup pine nut or olive oil
Freshly ground black pepper (optional)
Crumbled feta cheese (optional)
Bring a large pot of water to a boil. Add 1 Tablespoons salt and orzo. Cook until pasta is tender to the bite. Drain.
Meanwhile, remove and mince zest from 2 lemons, being careful to avoid any bitter white pith. Juice zested lemons and enough other lemons to make 1/2 cup juice. Combine zest and juice with garlic in the bottom of a large bowl.
Add hot, drained orzo and toss to coat thoroughly. Let sit, tossing occasionally, until cool. When ready to serve, taste orzo and add more lemon juice if it doesn’t taste really lemony. Toss in mint, dill, cilantro, and pistachios. Toss to coat with oil. Add pepper to taste, if you like.
Serve garnished with crumbled feta on top, if you like.
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