Mediterranean feta and orzo salad

    (129)
    1 hour 10 min

    This pasta salad is positively brimming with flavour. Orzo is tossed with herbs, pine nuts, olives, capers, feta cheese and spinach. It's the perfect summer dish to enjoy anytime of the year.


    113 people made this

    Ingredients
    Serves: 8 

    • 1 litre chicken stock
    • 450g orzo pasta
    • 20g butter
    • 4 tablespoons extra-virgin olive oil
    • 1 1/2 teaspoons finely chopped garlic
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon crushed chillies
    • 135g pine nuts
    • 135g pitted kalamata olives
    • 1/3 (180g) jar capers, with liquid
    • 350g herbed feta cheese
    • 285g fresh spinach leaves, chopped
    • 1 tablespoon lemon juice

    Method
    Prep:20min  ›  Cook:15min  ›  Extra time:35min  ›  Ready in:1hr10min 

    1. Bring the chicken stock to the boil over high heat. Add the orzo pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl and toss with the butter to keep it from sticking; set aside.
    2. While the pasta is cooking, heat the olive oil in a frying pan over medium heat. Stir in the garlic and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, crushed chillies and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
    3. Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach and lemon juice. Serve either warm or cold, but it's better the next day.

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    Reviews & ratings
    Average global rating:
    (129)

    Reviews in English (84)

    by
    50

    This salad has good flavor. I especially liked the touch of thyme. I used reduced sodium broth but with feta, capers and kalamata olives it was a bit salty. Next time I would omit the broth and cook the orzo in unsalted water. With all the other great flavors I don't think the broth would be missed. I would also omit the butter and just rinse the pasta to eliminate any sticking. I used fresh basil and thyme and added grape tomatoes to cut the salt taste, it was a nice addition. Did a dry toasting on the nuts and drizzled the oil in the salad. Diced chicken would go very well in this salad. Thank you for the post.  -  13 Apr 2008  (Review from Allrecipes US | Canada)

    by
    29

    Yummy!!! This was delicious, and so easy to make. I was just cooking for me, so I halved it, it still made plenty. I skipped the capers and olives because I can't stand them, but next time I make this (and I will be making this a lot!) I will add them. Shared this at lunch with coworkers and they liked it too, thanks for an easy and delicious recipe!  -  15 May 2008  (Review from Allrecipes US | Canada)

    by
    23

    This is really tasty. I also skipped the chicken broth, used fresh herbs, and plain feta. I did add xtra lemon and olive oil, as mine turned out a little bit dry... Can't wait to try it tomorrow! Thanks prell2k4!!  -  16 Apr 2008  (Review from Allrecipes US | Canada)

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