Orzo pasta salad with feta and vegetables, American-style Recipe
Orzo pasta salad is a popular dish for American picnics and barbecues – it’s easy to pack into a container and serve at room temperature. Rice-shaped pasta is mixed with crunchy vegetables and feta cheese, then finished with a light, lemony dressing. It’s something between a pasta salad and a Greek salad, just in a more lunchbox-friendly version.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
Ingredients
- orzo pasta - 250 g
- cucumber - 1 piece
- bell pepper - 1 piece
- cherry tomatoes - 200 g
- feta cheese - 150 g
- olives - 60 g
- onion - 0.5 pieces
- olive oil - 50 ml
- lemon juice - 25 ml
- garlic - 1 clove
- oregano - 3 g
- salt
- black pepper
Main Ingredient:
orzo pasta
Preparation
- Cook the orzo pasta in salted water according to the package instructions until tender but still slightly firm to the bite. Drain, rinse with cold water so it doesn’t stick together, and set aside to cool completely.
- Cut the cucumber into small cubes. Remove the seeds and core from the bell pepper and dice it as well. Halve the cherry tomatoes. Slice the onion into thin slivers or finely dice it. Slice the olives.
- Cut the feta cheese into cubes or crumble it into smaller pieces with your fingers.
- In a small bowl, whisk together the olive oil, lemon juice, garlic pressed through a garlic press, oregano, a pinch of salt, and pepper. Mix until the dressing is emulsified and uniform.
- Put the cooled pasta into a large bowl, then add all the vegetables, olives, and feta cheese.
- Pour the prepared dressing over the salad and gently toss to combine, taking care not to mash the cheese. Taste and adjust the seasoning with more salt and pepper if needed.
- Refrigerate the salad for at least 20–30 minutes to let the flavors meld. Serve chilled or at room temperature.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w lodówce w zamkniętym pojemniku do 2 dni. Przed podaniem wyjmij ją na 10–15 minut, żeby nie była lodowato zimna, i ewentualnie skrop odrobiną świeżej oliwy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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