Orzo – small rice-shaped pasta – involves the occasion on this vibrant and lightweight Mediterranean-inspired dish that’s good for a fast dinner within the hotter months.
Elements
- 250 g (1 1/2 cup) orzo
- 4 tbs extra-virgin olive oil
- 1/2 lemon, juiced
- 1 tsp dried oregano
- 150 g (1 cup) yellow or gold cherry tomatoes, diced
- 2 spring onions, sliced
- 1 small cucumber, diced
- 1 pink pepper, cored, seeded, and diced
- 100 g (2/3 cup) feta, crumbled
- 25 g (1 cup) basil leaves
- Salt
- Freshly floor black pepper
Technique
Step 1.
Cook dinner the orzo in a big saucepan of salted, boiling water till ‘al dente’, about 10-12 minutes normally. Drain properly and rinse beneath chilly working water. Let the orzo proceed draining within the sink as you put together the opposite elements.
Step 2.
Whisk collectively the olive oil, lemon juice, and dried oregano in a big mixing bowl. Add the tomatoes, spring onions, cucumber, pink pepper, orzo, and loads of salt and pepper to style. Toss to mix.
Step 3.
Prove the salad onto a serving plate and prime with the feta and basil earlier than serving.
Serves 4
