Fresh cool pasta salad featuring Orzo. Takes on the elements of a traditional greek village salad. We don't normally crumble our feta but it blends well with the pasta. There are a lot of additions that will play well with this base recipe.
Ingredients (Serves 1)
(feel free to substitute!)
1/2 cup of cooked Orzo
1/2 large tomato diced
6 oz chickpeas
handful of flat leaf parsley - chopped
Feta, imported, 3 oz or however much you desire
4 chopped olives, pitted.
Olive Oil
Salt
Dried Oregano (greek)
Optional ingredients
Cucumber diced
1 Tbsp Red Wine Vinegar
Chopped Artichokes
Anaheim pepper
Goat cheese in place of feta
Mint in place of parsley
Steps
Boil the orzo in salted water, strain and set aside to cool in the refrigerator.
Chop ingredients (except the feta) and mix with the orzo, including the olive oil.
Add feta on top and dust with the oregano (pinched between your fingers to extract the essential oils from the herb)
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