Orzo Salad

• 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

Ingredients for 10 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Bring a large pot of water to a boil with the turmeric.

   Stovetop
2. 2

   Stir in the pasta, and boil until it is cooked to your taste.

   Stovetop
3. 3

   Drain the pasta in a colander, and rinse briefly with cold water. Let drain.

4. 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. 5

   Transfer the drained orzo to a large bowl, and pour the dressing over the pasta. Toss well to coat.

6. 6

   Add the parsley, sundried tomatoes, olives, and feta. Toss to combine.

7. 7

   Serve warm or at room temperature.