1. Place a pot of water on stove to boil for pasta. Salt water and
cook orzo to al dente.
2. Toast walnuts while you cut up the tomatoes and place in a
bowl. Cool nuts slightly, chop and add to tomatoes.
3. Add the zest and juice of a lemon, 2 tablespoons extra-virgin
olive oil, feta and parsley. Drain pasta, toss with tomato mixture
and season with salt and pepper to taste.
Originally Submitted
6/8/2012
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