Orzo is a little Greek noodle that clings to sauces for dear life, making it ideal for a pasta salad. I got this recipe from my roommate Laura Lou and made a big bowl for my going away party in Singapore. It seemed to go down a treat- though most were a couple of glasses of Ouzo in upon consumption (Opa)! The edamame is definitely not a Greek ingredient but adds a a bit of substance. If you aren't a feta fan (bizarre), use goat cheese and if you are taking it to work the next day, stir in a bit of olive oil to battle clumping.
-1 1/2 cup (200g) orzo
-1 1/2 cup (200g) cherry tomatoes, halved
-1 1/2 cup (200g) edamame, cooked according to instruction
-3 Tbsp pesto *store bought or see homemade recipe below
-1/2 cup (65g) feta (or goat cheese), crumble
- balsamic glaze, to drizzle on top
-salt and pepper, to taste
-bring water to a boil and cook orzo until al dente (about seven minutes)
- drain and rinse with cold water to remove excess starch
-mix in pesto, tomatoes, edamame, and feta
-season and top with balsamic drizzle
-4 cups packed fresh basil
-4 garlic cloves
-1 cup almonds
-2 and 1/2 cups olive oil
-1 and 1/2 cups grated pecorino (romano or parmesan is fine)
-salt to taste
-put garlic, cheese, and nuts into a food processor. Pulse until sand-like texture.
-add basil. pulse again.
-pour oil in batches. add a little. pulse (and so on). Season.