1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1.3 teaspoon ground pepper
1/2 teaspoon sugar
1 cup orzo
1/4 cup pine nuts
1/4 cup golden raisins
3 tables finely chopped pitted cured black olives
3 tables spoons finely chopped red onions
1/4 cup thinly sliced fresh basil
2 ounces feta cheese crumbled
Stir together the olive oil, lemon juice, garlic, oregano, the 1/2 teaspoon kosher salt, the 1/8 teaspoon pepper and the sugar in a small bowl. Set aside.
Fill a large pot 3/4 full of water. Bring to a boil and add kosher salt. We use 1 1/2 teaspoon kosher salt per portion of water. Add the orzo and cook, stirring occasionally until tender but al dente , 10 minutes.
Meanwhile, put the pine nuts in a plate small skillet over a medium-low heat. Shake constantly until evenly toasted oval sides about 5 minutes.
Drain the orzo and transfer to a medium sized bowl. Add the dressing to the hot pasta and mix to coat the mix. Let cool to room temperature, stirring occasionally. Add the pine nuts, olives, red onion, and basil and stir to combine. Add the feta and mix-in. Add the seasonings with more kosher salt and pepper to taste. Cover refrigerate and serve at room temperature.
