Mediterranean orzo salad
Dimitra's Dishes · ♥ 1.6K likes · 40.4K views · 5 min video
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Ingredients
Method
Techniques
- 5–6 whole pepperoncini
- 1–2 whole roasted red peppers
- ¼ cup walnuts
- ½ cup extra virgin cold pressed Greek olive oil
- 4 cloves garlic cloves
- 3–4 tbsp white balsamic vinegar
- 3–4 tbsp dark balsamic vinegar
- salt
- freshly cracked black pepper
Whisk the olive oil, grated garlic, white and dark balsamic vinegar, salt and pepper in a large bowl; set aside.
- 1 pint grape tomatoes
- pitted assorted olives
Halve the grape tomatoes and olives; slice the pepperoncini, discarding the stems; chop the roasted red peppers small.
- 6 whole scallions
- ½ bunch fresh parsley
Slice the scallions, the whites very thin; chop the parsley.
Toast the walnuts in a small pan over medium heat until colored and fragrant; cool completely.
- 1 lb orzo pasta
- 1–2 tbsp salt
Boil the orzo in salted water, stirring so it does not stick, checking at 8 minutes, until al dente, about 10 minutes.
- pasta water
- feta cheese
Drain well, keeping a little pasta water, and toss the hot orzo in the dressing so it absorbs the flavor.
Dressing the hot pasta
Add the oregano, then the vegetables and herbs on top; crumble in the feta and toss.
Crumbling the feta and serving
- 1–2 tbsp dried crushed oregano
Transfer to a serving bowl and top with the roughly chopped walnuts.