Out-And-About Orzo Pasta Salad
Serves 2 | with olives, tomatoes and feta
This light and tasty Greek-inspired pasta salad is perfect for enjoying in the summer sun at beach barbecues, park picnics or anywhere your heart desires!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled
Red Wine Vinegar
Not included in your delivery
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain, then rinse orzo under cold water. Return orzo to the same pot, off heat.
Meanwhile, drain, then roughly chop olives. Halve tomatoes. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Roughly chop parsley. Peel, then cut shallot into 1/4-inch pieces.
Add vinegar, parsley, 2 tbsp oil and 1/4 tsp sugar to a large bowl. Season with salt and pepper, then whisk to combine.
Add cooled orzo, shallots, tomatoes, cucumbers, olives and half the feta to the bowl with dressing. Toss to combine. Sprinkle remaining feta over top. Serve immediately or place in the fridge for 1-2 hrs to let flavours meld.