Orzo Salad Recipe

This fragrant Orzo Salad recipe is worth the effort - the combination of flavors and textures is fabulous. The author of the recipe, Morah Lisa of Montreal's Hebrew Academy, suggests that you use tricolor orzo for a more festive presentation. Regular orzo pasta, small pasta shells or similar noodles are also suitable. Serve this salad hot or cold.

Note: fresh herbs are preferred - if you want to use dried herbs, start out with approximately 1/4 of the fresh amount - adjust to taste.

Ingredients:

• 2 cups uncooked orzo, or other small pasta (500 ml)
• 3 tbsp. freshly squeezed lemon juice
• 1/3 cup olive oil
• 1/2 cup green onions, thinly sliced (about 4)
• 10 leaves of fresh sage, finely chopped (or 2 tsp. dried)
• 1 cup fresh thyme leaves, chopped
• 1 cup basil leaves, lightly packed
• 1 yellow bell pepper, diced
• 2 tbsp. capers, with approx. 1 tbsp. of brine
• 1 tsp. finely grated lemon zest
• 2 garlic cloves, minced
• 3 tbsp. fresh Italian parsley, coarsely chopped
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 20 Kalamata olives, pitted and coarsely chopped
• 1 1/2 cups fresh shitake mushrooms, coarsely chopped
• 1 large ripe tomato, chopped or 1 cup cherry tomatoes

In a skillet, heat olive oil over medium heat for 30 seconds. Add green onions, sage, thyme, basil and yellow pepper. Cook, stirring for about one minute. Add contents of skillet to orzo mixture in bowl and put skillet back on stove. Add capers with brine, lemon zest and garlic to pan and cook for a minute or two. Once again, add to orzo mixture.

Add parsley, salt, pepper to orzo mixture and toss to combine. Add remaining ingredients including olives, mushrooms and tomatoes - gently toss.

Serve hot or cold.

Orzo Salad Recipe serves: 6-8

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