This Bocce Pasta Salad recipe is the perfect side for grilled chicken breasts with a squirt of lemon. I eat this with a big spoon (a shamefully big spoon).
1 pound dried orzo pasta
15 sundried tomatoes
1 small red onion
40 basil leaves (one bunch basil)
7 ounces feta cheese (solid, not crumbled)
1 large lemon
1/3 cup olive oil
1 teaspoon kosher salt
1 teaspoon ground pepper
Cook the orzo for 10 minutes in boiling, salted water.
While orzo is cooking, chop the red onion as fine as you can. Chop the tomatoes into slightly larger pieces and chop the feta cheese into similarly sized chunks.
When the pasta has finished cooking, drain in a colander and rinse with cold water.
Dump the pasta in a big plop from your colander into a large mixing bowl.
Add the tomatoes, onions and feta.
(I chop the basil with scissors into ribbons onto the top of the bowl to minimize basil-bruising.)
Don’t stir yet, although you will be tempted.
Sprinkle salt and pepper over the bowl. Cut the lemon in half and squeeze the juice over the bowl. Drizzle the olive oil over the bowl as well.
Now, now you may toss, gently.
Incorporate all the loveliness and await your pasta salad praise.