Sort ingredients
chefmomager
QR Code
Listen
Pdf
Boil the orzo pasta in a pot with salted water - make sure not to overcook and keep al dente.
Reserve some of the pasta cooking water on the side then drain and add it to a large bowl for it to cool down.
While the pasta is cooking, prepare the veggies: Chop the cucumber and cherry tomatoes into small cubes, drain and slice the sun dried tomatoes, and finely dice the parsley leaves and onion. *Optional - soak the onions in a bowl of water for 10 minutes to remove the harsh onion flavor.
In a small bowl or mason jar, add the dressing ingredients and whisk to combine.
Whilst the pasta is still slightly warm, add the dressing along with a couple of tablespoons of the reserved pasta water. Add the chopped parsley and stir together.
When the pasta has cooled down, add all of the chopped veggies to the bowl. Crumble in the feta cheese and keep some feta on the side for the garnish.
Toss together so it's all nicely coated and place in the fridge for 15 minutes to keep cool and for the flavors to mold together.
When ready to serve, garnish with the remaining feta cheese and enjoy your delicious fresh Orzo Salad!