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.
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| 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.
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:
- In a small pasta pot, cook pasta al dente according to package instructions. Remove from heat, drain, rinse the pasta, then set aside.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Set aside.
- 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.
