Rifling with orzo, feta, and briny olives, this Greek pasta salad is a dream summer dinner. Get this on the table to instantly transport yourself to the Mediterranean. It's also perfect for meal prep.
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Serves
4
Red Onion
Red Wine Vinegar
Orzo
Cherry Tomatoes
Cucumber
Kalamata Olives
Fresh Mint
Feta
Chilli Flakes
Dried Oregano
FOR THE DRESSING:
Olive Oil
Lemon
Honey
Serves
4
Red Onion
Red Wine Vinegar
Orzo
Cherry Tomatoes
Cucumber
Kalamata Olives
Fresh Mint
Feta
Chilli Flakes
Dried Oregano
FOR THE DRESSING:
Olive Oil
Lemon
Honey
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Step 1.
Thinly slice the red onion. Place in a bowl and cover with the red wine vinegar. Add a pinch of salt, mix well, and let it sit for at least 30 minutes to pickle, stirring occasionally.
Step 2.
Meanwhile, bring a pan of salted water to the boil. Cook the orzo according to the package instructions until al dente, then drain and rinse with cold water to cool it down quickly.
Step 3.
Halve or quarter the cherry tomatoes, depending on their size. Dice the cucumber. Halve the kalamata olives, removing the pips if they have them.
Step 4.
Make the dressing, Whisk the olive oil, juice of the lemon, and honey together. Season with salt and pepper to taste.
Step 5.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, kalamata olives, and mint leaves. Add the pickled red onions (drained) and crumble the feta cheese over the top. Sprinkle chilli flakes and dried oregano over the salad.
Step 6.
Pour the dressing over the salad and toss everything together until well combined. Spoon the salad into bowls and serve.
Step 7.
Optional: If batch cooking for the week, transfer the salad to containers and store in the fridge until ready to serve.
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