Hey there folks, so happy the Home May’d parties continue this week, Tuesday’s event is hosted by the most gracious hostess in the South and my dear friend, Ms. Rhoda of
What a perfect opportunity to share my favorite summer pasta salad with you! It’s made with orzo, which falls under the pasta category, but in my opinion, orzo wants to crossover and be like rice. There’s some sort of meaningful and deep analogy there, but I can’t think of it right now, I’m too distracted by the feta. As you know, cheese is my Kryptonite.
This pasta dish couldn’t be easier to make, and it’s so delicious! It has cheese, awesome. Kalamata olives too, oooh, Greek infusion! Sundried tomatoes and toasted pine nuts add to its savory goodness, I just love it.
This dish is wonderful when the orzo is warm and the feta gets all crumbled and a little bit melty, but it’s really good served cold on a warm summer evening, and is the perfect gourmet treat for your next summer picnic. This is one easy recipe!
Mediterranean Orzo Salad
½ lb orzo
3 tbsp extra virgin olive oil (EVOO)
6 oz pitted & sliced kalamata olives
4 oz diced sundried tomatoes (dry or jar)
8 oz cubed feta
2 oz toasted pine nuts
small handful of fresh diced parsley
salt + pepper to taste
squeeze of lemon (optional)
Slice your kalamata olives in half, cube your feta, and dice your sundried tomatoes. Toast your pine nuts in the oven for a few minutes at 375 degrees, it enhances their flavor. Chop a small handful of parsley, and set aside.
Cook your orzo according to the directions on the box, strain, and place in a bowl. Immediately pour the EVOO over the orzo to keep it from sticking, then stir it all around.
Add the feta, kalamata olives, sundried tomatoes, pine nuts and parsley on top.
Toss the ingredients together, then add freshly cracked black pepper and salt to taste.
Chill for an hour. Serve with cold cuts, grilled vegetables, or any other favorite summer main entrée. Serves 6 to 8 people.
Printable recipe available
(click on the second link for ‘mediterranean orzo salad’)
Linking up this recipe to Rhoda’s ‘Summer Recipes’ party!