Peppered Orzo Greek Salad
This makes a nice change from the usual – orzo has a great texture. The Mediterranean flavours are very popular and it makes a big, colourful platter of food. The dish goes well with roast chicken, seafood, or with barbecued meats.
View the method
- 2 cups Orzo (rice-shaped pasta also sold as Risoni)
- 3 capsicum peppers (red, yellow green)
- 1 cup cherry tomatoes
- ¼ cup red onion, finely chopped
- 2 tablespoons lemon juice
- ¼ cup Pams Extra Virgin Olive oil
- 1 teaspoon each: lemon pepper seasoning, castor sugar
- a bag of pre-washed salad leaves
- ½ cup Pam’s Pitted Olives
- 100 g. feta cheese
- Paprika (optional)
Back to ingredients
- Cook Orzo in a large pot of salted boiling water for about 10 minutes or, until cooked al’dente. Drain and cool.
- Seed and thinly slice the capsicum peppers. Halve the cherry tomatoes. Combine these and the red onion, with the cooked, cooled Orzo.
- In a small screwtop jar, combine the lemon juice, olive oil , lemon pepper and sugar. Shake to emulsify. Toss this dressing through the Orzo mixture.
- Spread the salad leaves over a large platter. Spoon over the Orzo salad. Nestle the olives into the salad. Crumble the feta cheese overall. Sprinkle, if liked, with paprika.