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GREEK ORZO SALAD

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If you are unfamiliar with orzo, it is a small pasta shaped like a large grain of rice. It used a lot in Italian and Greek cooking.

For years I used to go to the local “Whole Foods” and buy this salad. I would pay around $10 for this teeny, tiny tub. So I decided the best thing would be to reverse engineer it.

Because we live in the US, stores are required to put a list of ingredients on everything sold. It took a while to get all the proportions right. But I did it !!!

The bonus prize, is that I can enjoy a huge big bowl without breaking the bank.

xxx Chef MM

GREEK ORZO SALAD

US (Imperial)

Print Ingredients

16oz pack of uncooked Orzo Pasta

1 tub crumbled feta cheese

1 yellow bell pepper

1 packet/bottle of sun-dried tomatoes

1 red onion chopped

3 big handfuls of spinach

1 cup pitted black kalamata olives drained

6 TBS vinegar

6 TBS oil

Coarse salt & black pepper to taste

InstructionsBring a large pot of lightly salted water to a boil. Add pasta and stir gently. Return to the boil for 8 to 10 minutes or until al dente.

Remove from heat and add 1 cup of cold water to stop the cooking. Drain well.

In a food processor coarsely chop the onion, olives, yellow pepper, sundried tomatoes. Coarsely chop the fresh spinach.

In large bowl combine pasta with the chopped vegetables, spinach and the crumbled feta.

Add the oil, vinegar, salt and pepper. Toss and chill for 1 hour in refrigerator.

CHEF’S TIP
Can be made ahead of time and refrigerated for a few days.

SERVES 6-8

EU (Metric)

Print Ingredients

450 g pack of uncooked Orzo Pasta

1 tub crumbled feta cheese

1 yellow bell pepper

1 packet/bottle of sun-dried tomatoes

1 red onion chopped

3 big handfuls of spinach

1 cup pitted black kalamata olives drained

6 TBS vinegar

6 TBS oil

Coarse salt & black pepper to taste

InstructionsBring a large pot of lightly salted water to a boil. Add pasta and stir gently. Return to the boil for 8 to 10 minutes or until al dente.

Remove from heat and add 1 cup of cold water to stop the cooking. Drain well.

In a food processor coarsely chop the onion, olives, yellow pepper, sundried tomatoes. Coarsely chop the fresh spinach.

In large bowl combine pasta with the chopped vegetables, spinach and the crumbled feta.

Add the oil, vinegar, salt and pepper. Toss and chill for 1 hour in refrigerator.

CHEF’S TIP
Can be made ahead of time and refrigerated for a few days

SERVES 6-8

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