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Orzo Salad with Feta

Deborah
Prep Time 10 mins
Cook Time 8 mins
Course Lunch, Salad, Side Dish, Snack
Cuisine Greek, Italian
Servings 4 to 6 people

Ingredients
  

  • 250g orzo pasta
  • 3 tbsp extra virgin olive oil
  • 1 spring onion finely sliced on the diagonal
  • 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
  • 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