Description
A bright and refreshing pasta salad with orzo, feta, olives, and a zesty dressing perfect for picnics and gatherings.
Ingredients
Scale
- 80 ml / 1/3 cup extra virgin olive oil
- 3 tbsp red apple vinegar
- 1 small bunch fresh parsley, finely diced (1 oz / 30 g)
- 1 heaped tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 150 g / 5.3 oz baby plum tomatoes, halved
- 100 g / 3.5 oz feta, sliced into tiny cubes
- 100 g / 3.5 oz Kalamata olives, halved
- 3 tbsp very finely diced red onion (about 1/2 small/medium onion)
- 1 small clove garlic, very finely diced
- 300 g / 1 1/2 cups uncooked orzo
- 75 g / 2.6 oz green pepper, finely diced
- 75 g / 2.6 oz cucumber, sliced into thin quarter pieces
- Juice of 1/2 lemon
Instructions
- In a large mixing bowl, whisk together the extra virgin olive oil, red apple vinegar, parsley, oregano, salt, and pepper until emulsified.
- Add the tomatoes, feta, olives, red onion, and garlic to the dressing and stir gently to combine. Leave it to marinate for at least an hour.
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente (8-10 minutes). Drain and rinse with cold water until completely cool.
- Add the cooled orzo to the bowl with the other ingredients.
- Stir in the finely diced green pepper and cucumber. Squeeze in the juice of half a lemon and adjust seasoning.
- For best flavor, refrigerate for at least 1 hour before serving, or enjoy at room temperature.
Notes
This salad is perfect for warm days and works well as a side or main dish. Combine veggies and cheese with orzo gently to avoid breaking feta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg