Orzo Salad
Over a year ago
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Ingredients
- 1 cup Orzo pasta
- 1 tbsp olive oil for drizzling
- juice of ½ lemon
- 1 tbsp fresh parsley. chopped
- ½ tbsp fresh oregano. chopped
- ½ cup feta cheese (crumbled)
- seasoning to taste
- ½ cucumber deseeded and finely diced
- 6-8 halved cherry tomatoes
Accompaniment
SponsoredMondavi Woodbridge Shiraz
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Description
Delicious side dish with fish or chicken
Method
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1
Cook the orzo al dente (normally 7-8 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, tomatoes, herbs and feta. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.
Chef's Tips
A handful of thinly sliced spring onions tossed in makes a pleasant addition to this salad.
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