A delicious greek salad made with orzo pasta, fresh vegetables and herbs and topped with feta cheese.
Greek Orzo Salad
Ingredients Makes: 10 servings
1 1/2 cups uncooked orzo pasta
3 Tbsp extra-virgin olive oil
2 tomato, seeded and chopped into 1/2” pieces
1 cucumber, seeded and chopped into 1/2” pieces
1 red onion, sliced and chopped
2/3 cup feta cheese, crumbled
1/4 cup black olives, drained & chopped
1/4 cup fresh parsley, de-stem and chop
3 Tbsp lemon juice
1/2 tsp dried oregano
sea salt & black pepper to taste
Prepare pasta. Bring a pot of lightly salted water to a boil. Add the orzo pasta and cook for 7 to 9 minutes or until al dente. When pasta is cooked, drain the water using a sieve and then rinse the pasta with cool water. Allow pasta to drip dry for a few minutes, then stir in 1 tablespoon of olive oil to keep pasta from sticking together.
Prepare vegetables and herbs. De-seed a tomato and chop into half-inch pieces. Peel and de-seed a cucumber and chop into half-inch pieces. Thinly slice the red onion and chop lengths into half to full inch pieces. Drain the olives. De-stem the parsley and roughly chop. Set prepared vegetables aside in a bowl.
Combine Ingredients. In large bowl combine the pasta, prepared vegetables and herbs, lemon juice, oregano, crumbled feta cheese, the remaining olive oil and then the sea salt and black pepper to suit taste. Toss and chill for 1 hour before serving. Keeps for a few days in refrigerator. Enjoy.
Recipe shared by: J. Marshall
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