Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta

5.00 (16)
⏱ 30 mins 🍽 4 serving(s) 🏷 < 30 Mins

This colourful orzo salad combines tender pasta with crisp cucumber, sweet bell peppers, salty feta and toasted walnuts. Fresh herbs like basil and parsley add brightness, while a tangy homemade lemon vinaigrette brings everything together. It's a simple, make-ahead dish that's ideal for picnics, barbecues or a light meal, ready in about 30 minutes.

Macrina's Orzo Salad With Cucumber, Bell Pepper, Basil and Feta

Ingredients

  • 1 cup walnut halves
  • 1 cucumber
  • 1 red bell pepper
  • 1 yellow bell pepper
  • kosher salt
  • 1 1/2 cups dry orzo pasta
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup kalamata olive, pitted and halved
  • 1/2 cup diced scallion
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1 1/4 cups crumbled feta cheese
  • salt & freshly ground black pepper, to taste
  • 1/3 cup lemon vinaigrette
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1/3 cup fresh lemon juice
  • 1 teaspoon honey
  • 1 tablespoon lemon zest, freshly grated
  • 1 garlic clove, finely chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 3/4 cup extra virgin olive oil

Method

  1. Preheat your oven to 350 degrees.
  2. Place the walnut halves on a rimmed baking sheet and toast them on the centre rack for about 10 minutes, or until they turn golden brown.
  3. Allow the walnuts to cool, then chop them coarsely and set them aside.
  4. Peel and core the cucumber, then cut it into 1/2-inch cubes.
  5. Core the red and yellow bell peppers and cut them into 1/2-inch-square pieces.
  6. Set the prepared vegetables aside.
  7. Fill a large saucepan two-thirds full with water.
  8. Add a pinch of salt and bring the water to a boil.
  9. Add the dry orzo pasta to the boiling water and simmer for 3 to 5 minutes, or until tender.
  10. Take the pan off the heat and drain the pasta in a colander.
  11. Cool the pasta by running cold tap water over the colander for a few minutes.
  12. Shake the colander to remove excess water, then transfer the cooled pasta to a medium bowl.
  13. Toss the pasta with 2 tablespoons of extra virgin olive oil to prevent sticking.
  14. Add the toasted walnuts, cucumber, peppers, kalamata olives, scallions, basil, parsley and crumbled feta cheese to the bowl.
  15. Drizzle the lemon vinaigrette over the salad and toss everything well to combine.
  16. Season the salad to your taste with salt and freshly ground black pepper.
  17. Cover the bowl and store the salad in the refrigerator for up to 2 days.
  18. To make the lemon vinaigrette, combine all the ingredients except the 3/4 cup of extra virgin olive oil in a medium bowl.
  19. Whisk the ingredients together well.
  20. Slowly pour in the olive oil in a steady stream, whisking continuously as you add it.
  21. Keep whisking until the dressing has emulsified, then cover it and store in the refrigerator for up to 4 days.

Nutrition (per serving)

Sodium1160100 mg

Recipe details

Category< 30 Mins
Authordrhousespcatcher