Orzo – small rice-shaped pasta – involves the get together on this vibrant and light-weight Mediterranean-inspired dish that’s excellent for a fast dinner within the hotter months.
Substances
- 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 underneath chilly working water. Let the orzo proceed draining within the sink as you put together the opposite substances.
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.
End up the salad onto a serving plate and prime with the feta and basil earlier than serving.
Serves 4
