orzo & feta salad ~

This is such a lovely light salad with so much flavor from the saltiness of the feta and Kalamata olives, the crispness of the cucumber and sugar snap peas, the pairing of the dill and red onion, it’s just refreshment in a bowl. ¬†Pouring the vinaigrette over the orzo when it is still warm insures that the pasta will blossom with flavor. Reserving some of the dressing to drizzle over the salad right before serving gives the salad a last minute glisten. Pasta is constantly absorbing what it’s surrounded with so I save some of the dressing for the last minute, with a sprinkle of parsley and a crumble of feta … it’s perfect!

I used Kalamata olives in this particular dish but you could easily substitute pitted Cerignola olives. Both are rich and meaty…two of my favorite types of olives. Lately I’ve been pickling almost everything so feel free to substitute the red onion for pickled red onion.

ingredients

  • 3/4 pound orzo pasta, cooked according to directions
  • 1/4 c lemon juice
  • 2 t Sous Salt Olive, Thyme & Lemon
  • Pepper to taste
  • 1/2 c olive oil
  • 1/4 c chopped chives
  • 1 c chopped cucumber
  • 1/3 c red onion (you can use pickled red onion if you prefer)
  • 4 – 6 ounces of feta (I love Valbreso Feta)
  • 1/3 sliced Kalamata olives
  • 1/4 c chopped dill
  • 1/4 c chopped parsley
  • 1 c chopped sugar snap peas

directions

Cook the orzo according to package instructions minus one minute so that it is al dente. It will absorb the salad dressing and soften further so you want it just a bit toothy. While the pasta is cooking whisk together the lemon juice with the olive oil, 1 t of Sous Salt Olive Thyme & Lemon and pepper. Drain the pasta and immediately pour over the dressing, reserving a couple of tablespoons to drizzle over just before serving.

Add the sugar snap peas, cucumber, onion, olives, dill, parsley and chives. Toss together with the pasta. Gently crumble in the feta, add Sous Salt and pepper to taste. I like to serve the salad at room temperature if you are making it ahead and refrigerate, let it come back to room temperature before serving.

 

 

2017-08-01T13:48:24+00:00