Greek-style orzo salad
- Total Time
Pack this easy-to-make pasta salad into an airtight container for a delicious lunch on-the-go.
White pasta, dry280 g, orzo
Cherry Tomatoes200 g, halved
Cucumber1 portion(s), medium, diced
Olives, in Brine50 g, black, pitted
Olive Oil1 tablespoons
Lemon Juice, Fresh1 tablespoons, and grated zest
Light Feta Cheese75 g, crumbled
- Cook the pasta in a pan of boiling water for 10-12 minutes until al dente. Drain and run under cold water to cool. Drain again, then transfer to a bowl and add the tomatoes, cucumber and olives.
- Whisk together the olive oil, lemon zest and juice, then season well. Pour the dressing over the salad and stir well to combine. Scatter over the feta and serve.