Makes 8 to 12 servings
Introduction
A light and refreshing pasta salad, this recipe makes a very large batch that is perfect for bringing to a big summertime party. Sometimes, I'll vary the recipe by using about 1/4 cup of chopped basil in place of 1/2 cup of the parsley (you need less basil because of its strength).
Ingredients
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2 medium cucumbers, peeled, seeded and cut into l/4-inch pieces
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1 1/2 teaspoons salt
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6 tablespoons fresh lemon juice
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1 cup extra-virgin olive oil
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1/4 teaspoon freshly ground black pepper
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1 pound dried orzo
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6 ripe plum tomatoes, seeded and chopped into l/4-inch pieces
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l cup chopped fresh parsley
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4 scallions, chopped
Directions
1. In a medium bowl, toss the cucumbers with 1 teaspoon salt. Let stand 30 minutes. Drain, rinse under cold water to remove salt, and pat dry with paper towels. Set aside.
2. In a medium bowl, whisk the lemon juice, pepper, and remaining 1/2 teaspoon salt. Gradually whisk in the oil. Set aside.
3. In a large pot of boiling salted water, cook the pasta until just tender, about 5 minutes. Drain, rinse under cold running water until cool, and drain well. Transfer to a large bowl.
4. Add the cucumbers, tomatoes, parsley, and scallions. Drizzle with half of the dressing and toss well. Cover and refrigerate for at least l hour or up to l day. Refrigerate the remaining dressing.
5. Just before serving, add the remaining dressing to the salad and toss again. Taste and season with salt and pepper. Serve chilled or at room temperature.
