About this recipe:A pasta salad that's packed full of Mediterranean flavours. Orzo is tossed with olives, feta, tomato, parsley, olive oil and lemon juice. The perfect summer salad to enjoy all year round.
200g uncooked orzo pasta
35g pitted green olives
250g diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
4 tablespoons virgin olive oil
2 tablespoons lemon juice
salt and pepper to taste
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Method Prep:15min › Cook:10min › Ready in:25min
Bring a large pot of lightly salted water to the boil. Cook orzo for 8 to 10 minutes or until al dente; drain and rinse with cold water.
When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill and tomato. In a small bowl, whisk together oil and lemon juice. Pour over orzo and mix well. Season with salt and pepper to taste. Chill before serving.