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Orzo Salad (Recipe)

Orzo Salad (Recipe)

Ingredients

For the salad

• 12 ounces orzo pasta (whole wheat or any kind)
  
• 7oz / 200g cherry tomatoes
  
• 1 medium Persian or Lebanese cucumber
  
• ½ red onion
  
• 3oz / 90g sun-dried tomatoes
• 3.5oz / 100g feta cheese 
• 1 bunch fresh parsley

For the dressing

• 2 tablespoons extra virgin olive oil
  
• 2 tablespoons oil from the sun dried tomatoes jar
  
• 1 large lemon
  
• Salt to taste
  

Instructions

• 1.  Boil the orzo pasta in a pot with salted water - make sure not to overcook and keep al dente

• 2. Reserve some of the pasta cooking water on the side then drain and add it to a large bowl for it to cool down

• 3. While the pasta is cooking, prepare the veggies: Chop the cucumber and cherry tomatoes into small cubes, drain and slice the sun dried tomatoes, and finely dice the parsley leaves and onion

• 4. In a small bowl or mason jar, add the dressing ingredients and whisk to combine

• 5. Whilst the pasta is still slightly warm, add the dressing along with a couple of tablespoons of the reserved pasta water. Add the chopped parsley and stir together

• 6. When the pasta has cooled down, add all of the chopped veggies to the bowl. Crumble in the feta cheese and keep some feta on the side for the garnish

• 7. Toss it all together so it's all nicely coated and place in the fridge for 15 minutes to keep cool and for the flavors to mold together

• 8. When ready to serve, garnish with the remaining feta cheese and enjoy your delicious fresh Orzo Salad!

Enjoy!!!

Servings : 8
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 340kcal

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