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Orzo Salad with Feta

Deborah
Full of flavour with salty hits from the olives and feta, to sweetness from the vine tomatoes and roasted peppers...delicious!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Lunch, Salad, Side Dish, Snack
Cuisine Greek, Italian
Servings 4 to 6 people

Ingredients
  

  • 250g orzo pasta
  • 3 tbsp extra virgin olive oil
  • 2 to 3 spring onions, finely sliced on the diagonal, or half a small red onion, finely chopped
  • 8 cherry tomatoes on the vine cut in halves
  • 1 roasted red pepper from a jar sliced
  • 16 black olives roughly chopped
  • 120g feta cut into small cubes
  • 1 tbsp fresh oregano leaves picked (or 0.5 tsp dried oregano)
  • freshly ground black pepper to taste

Instructions
 

  • Cook the orzo pasta in salted boiling water, according to packet instructions. Drain through a fine sieve then rinse under cold water and drain really well again.
  • Transfer the drained pasta to a serving bowl and stir through the extra virgin olive oil. Leave to cool for a couple of minutes, then add the rest of the ingredients and season, to taste, with some freshly ground black pepper.

Notes

  • Feel free to change any of the ingredients, depending on what you have in the fridge!
  • This orzo salad with feta recipe is easily adapted if you’re cooking for less or more people.
 
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Keyword barbecue, BBQ, buffet, dried oregano, feta, olives, orzo, pasta salad, picnic, vegetarian