Cooked - Pasta Salad With Tomato, Olives & Feta Cheese

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pasta Salad With Tomato, Olives & Feta Cheese

4.0

160 g orzo pasta

500 g ripe tomato (cut into bite size pieces)

250 g cooked chickpeas OR 250 g chicken (poached or grilled, cooled and shredded)

100 g sun-dried tomato (in oil, drained and cut into 1 cm strips)

15 black olives (or green, pitted and halved)

25 g flat-leaf parsley (finely chopped)

10 g mint leaves (finely chopped)

125 g feta cheese (roughly crumbled)

50 g pistachios (unsalted, toasted)

Salt and pepper

2 Tbsp lemon juice

1½ Tbsp vinegar

1½ Tbsp pomegranate molasses

1 Tbsp honey (runny type)

1 tsp dried mint

1 tsp sumac

5 Tbsp extra virgin olive oil

Boil the orzo pasta in lightly salted water until soft, stirring occasionally to prevent sticking, 6–10 minutes. Drain and rinse under cold water until completely cooled.
Meanwhile, season the chopped fresh tomatoes with salt. Set aside for 10 minutes.
Prepare the dressing by mixing all the ingredients together.
In a large bowl, mix the cooled pasta, seasoned tomatoes, chickpeas (or chicken), sun-dried tomatoes, olives, parsley and mint. Drizzle the dressing over and mix well.
Gently fold in the feta cheese and pistachios. Season to taste with salt and pepper.
Serve immediately or within a few hours, leaving the salad at room temperature until you’re ready to eat.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 12 weeks ago

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