GREEK ORZO PASTA SALAD RECIPE

Beat hot summer with this delicious Greek salad filled with your favorite Greek ingredients! Nothing higher on a heat day than a chilly salad. Living in American state we have a tendency to had a great deal of that day even currently at the start of March, once it absolutely was still snow elsewhere. Even while not heat weather, this pasta salad is ideal for a visit or work as you do not need to harvest it!

There is associate degree endless choice with ingredients once creating food salads. i made a decision to travel the Greek route, as a result of i have been on a Greek dish kick of late. The flavors of Kalamata olives, feta, and cucumber, go thus well with Oregano and lemon sauce vinaigrette.

GREEK ORZO PASTA SALAD RECIPE
GREEK ORZO PASTA SALAD RECIPE

Another reason i like this salad instruction, is that the straightforward and fast to create. I shredded cherry tomatoes, Kalamata olives, cucumber, and parsley. I sliced the shallots on chordophone for them to be a lot of uniform, however please watch out and use the guards. If you do not have a mandoline, you'll simply simply slice thinly with a knife.

My favorite a part of any salad was the sauce or sauce vinaigrette that it came in once the food moistened all that flavor, each bite was delicious. For this instruction i made a decision to use vegetable oil, wine vinegar, lemon, Oregano, salt, and black pepper. These basic ingredients move to create such a bright sauce vinaigrette.

GREEK ORZO PASTA SALAD RECIPE

INGREDIENTS:

  • 8 oz Orzo pasta
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup kalamata olives, sliced in half
  • 1/4 cup feta cheese
  • 1/4 cup parsley, chopped
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, freshly squeeze juice
  • 1 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

INSTRUCTIONS:

  1. In a small pasta pot, cook pasta al dente according to package instructions. Remove from heat, drain, rinse the pasta, then set aside.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Set aside.
  3. In a large mixing bowl, add all the ingredients including the vinaigrette. Toss to ensure all the ingredients are combined. Place in refrigerator for at least an hour before serving to marinate.

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