This orzo combines all my favourite Greek flavours into a tasty pasta salad perfect for summer. I love making this orzo ready to take out for picnics or to serve as a side dish at BBQ’s. The best thing about this recipe is you can make it the night before and leave it in the fridge ready for the next days lunch or dinner. Each bowlful of this divine pasta salad is packed full of fresh sweet cherry tomatoes, tangy red onion, refreshing cucumber and salty crumbled feta. Serve alongside lemon chicken or souvlaki for an amazing Greek feast!
80ml (1/3 cup) extra virgin olive oil
2-3 tablespoons lemon juice
1 teaspoon dried oregano
1/4-1/2 teaspoon garlic granules (optional)
225g (8 ounces) dried orzo
250g cherry tomatoes, halved
1 medium cucumber, sliced
1/2 red onion, diced
110g (4 ounces/1 cup) Greek feta, crumbled – add more if you like
Salt and black pepper, to taste
1. Cook the orzo according to the packet instructions (mine took 8 minutes). Once cooked, drain and cool with cold running water. Set aside.
2. In a large mixing bowl, combine the olive oil, lemon juice, oregano and garlic granules (if using). Add the tomato, cucumber, red onion and cooked orzo. Crumble in the feta and season. Gently mix being careful not to break the feta up too much.
3. This pasta is best served chilled, I like to rest it in the fridge for at least 30 minutes before serving, but the longer time it can sit the better the flavour.
Note: If not serving straight away, store the pasta salad in an airtight container and place in the fridge until ready to serve. It will stay fresh in an airtight container for up to 3 days.
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