Greek Pasta Salad (photo by Adriano Santi, stock.xchng)

Greek Pasta Salad

Published in Salads

The bowl could be first lined with lettuce leaves, torn if liked.

Ingredients:

  • 1 cup orzo pasta
  • 2 cups thinly sliced ccucumber
  • 1 medium tomato, seeded, chopped
  • 1 small green/red pepper, chopped
  • ½ cup chopped onion (red, if possible)
  • 45 ml finely chopped parsley
  • ¼ cup olive oil (sunflower, if you must)
  • ¼ cup lemon juice
  • Salt and pepper to taste
  • 1/3 cup pitted sliced black olives
  • ½ cup crumbled feta cheese
  • 1 tin chick peas, rinsed, drained (optional)

Preparation:

  • Boil pasta, drain and allow to cool slightly.
  • Mix together salt, pepper, lemon juice and oil, and pour over the pasta.
  • When almost cool, stir in the remaining ingredients, except the cheese.
  • Refrigerate for at least 1 hour to blend the flavours – could be made a day ahead.
  • Before serving, stir, check the seasoning, place in bowl, and top with the cheese.

Notes:

  • Orzo pasta is the small pasta that looks like really large grains of rice, and its only real purpose in this salad is to bulk it out a bit and make it go further. You could also use very small shell-shape pasta

Serves about 5.

Primary Ingredients: , , , , , ,

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