Mediterranean feta and orzo salad

    Mediterranean feta and orzo salad


    112 people made this

    About this recipe: 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.

    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

    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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