Peruvian & World Recipes

Orzo Salad

Orzo Salad
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Orzo Salad

Mouthwatering Orzo Salad featuring cooked orzo tossed with vibrant grape tomatoes, Kalamata olives, fresh parsley, celery, leeks, and zesty lemon zest. Topped with crumbled Feta and dressed in a delightful lemon dressing with olive oil. Refreshing and flavorful!

Course: Side DishesCuisine: Greek
Servings:
+
-

8

servings
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Ingredients:

  • 1 cup dry orzo pasta

  • 1 1/2 cups grape or cherry tomatoes, sliced in half

  • 1/4 cup pitted Kalamata olives, sliced

  • 1/4 cup fresh chopped parsley

  • 1/4 cup celery small diced

  • 1/4 cup leeks small diced

  • 2 Tbsp lemon zest

  • 1/2 cup crumbled Feta cheese

  • For the Lemon Dressing:

  • 1/4 cup lemon juice

  • Salt and freshly ground pepper to taste

  • 1/2 cup extra virgin olive oil

Directions

  • Cook pasta according to the directions on the package -with lots of salted water please- then drain and set aside over a cookie sheet to cool down.
  • For the Lemon Dressing: combine lemon juice, salt, pepper, and olive oil. Set aside.
  • Combine cooked pasta with remaining ingredients then drizzle with enough dressing to coat. Toss and taste it, it might need more salt and pepper.
  • Refrigerate until ready to serve.

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