Cookbook:Orzo Salad

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This pasta salad made with orzo is brightly flavored, lemon-forward, and colorful—perfect for anything from the dinner table to the picnic blanket.

• 1 tsp ground turmeric
• 1 pound dried orzo pasta
• ½ cup drained pickled capers
• ½ cup lemon juice
• ½ cup extra-virgin olive oil
• ½ tsp salt
• ¼ tsp ground pepper
• ½ tsp granulated sugar
• ½–1 cup fresh parsley, chopped
• 1 cup julienned sundried tomatoes
• ½ cup chopped kalamata olives
• 8 ounces crumbled feta cheese

1. Bring a large pot of water to a boil with the turmeric.
2. Stir in the pasta, and boil until it is cooked to your taste.
3. Drain the pasta in a colander, and rinse briefly with cold water. Let drain.
4. Combine the capers, lemon juice, olive oil, salt, pepper and sugar in a jar. Seal the lid and shake well to combine and make the dressing.
5. Transfer the drained orzo to a large bowl, and pour the dressing over the pasta. Toss well to coat.
6. Add the parsley, sundried tomatoes, olives, and feta. Toss to combine.
7. Serve warm or at room temperature.

• This will keep well in the fridge. It is best when gently warmed back to room temperature before eating.
• The turmeric gives the orzo a yellow color and a mild flavor. It can be omitted, but it will be less bright.