This is seriously a summertime staple in our household. I have been making this greek orzo pasta since I was single and living in my first apartment.
The best thing about this recipe is that you can do so many variations- it really is a kitchen sink kind of thing. Just add whatever you like or have on hand and voila!
I also love that I can make a good size batch and it lasts for several days in the fridge. When I was in college, I would make a big batch at the start of the week and it would be dinner all week long.
You can serve it hot or cold so it is a great quick lunch to pack up and go.
- Fresh Dill
- 1½ cups Orzo Pasta
- 1 cup chopped Red Pepper (fresh or roasted)
- 1 cup artichoke hearts- roughly chopped
- ½ cup kalamata or black olives
- 1 cucumber- chopped
- olive oil
- red wine vinegar
- 8oz feta cheese
- Bring pot of salted water to boil.
- Add 1½ cups of orzo pasta.
- Cook approximately 8-10 minutes or according to package directions.
- Drain pasta and add chopped red pepper, artichokes, olives, cucumber and set aside.
- Mix a light dressing for the top of the pasta: 6 tablespoons extra virgin olive oil, three tablespoons red wine vinegar, juice of one half of a fresh lemon, several sprigs of fresh dill roughly chopped, salt and pepper
- Wisk together (or add all ingredients to a mason jar and shake like crazy)
- Before serving, add feta cheese and marinade. Mix well.
So you can also add grape tomatoes, asparagus… really whatever you have on hand. If you really want this to be a quick recipe you can also buy a bottled greek salad dressing instead of making a marinade.
The result is a very light and refreshing pasta salad.