Description
This summer picnic pasta salad is packed with fresh, summery flavors and ready in just 25 minutes! Cooked orzo pasta is tossed with cucumbers, cherry tomatoes, olives, pine nuts, herbs, and feta for a make-ahead friendly vegetarian meal. This vegetarian salad is perfect for picnics, summer gatherings, or enjoying at home.
Ingredients
- 8 ounces uncooked orzo pasta
- 1 slicing cucumber, about 8-9 inches long
- 1 pint cherry tomatoes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup finely chopped chives, or scallions
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 cup kalamata olives, finely chopped
- 3/4 cup feta cheese, crumbled
- 1/3 cup pine nuts, toasted
Instructions
Cook the orzo pasta according to the package instructions. Drain it, rinse it under cold water, then allow it to drain and cool down in the colander for about 10 minutes.
While the orzo is cooling, prepare your vegetables. Slice the cucumber in half lengthwise, then use a spoon to scoop out and discard the seeds/pulp in the center. Cut each of the halves lengthwise once more. Then, chop the cucumbers into bite-sized pieces. Cut your cherry tomatoes in half or into quarters depending on their size.
Add the orzo to a large bowl along with prepared vegetables, lemon zest, lemon juice, chopped chives, olive oil, sea salt, olives, feta, and pine nuts. Toss several times to mix.
You can enjoy this salad chilled or at room temperature. Leftovers are best enjoyed within 5 days. Makes 3-4 main dish sized portions or 4-6 side dish portions.
Notes
- The taste of the salad improves the older it is so it works perfectly for leftovers and meal prep.
- To make this salad gluten free, use a gluten free orzo or other small pasta variety.
- If you would like to make the pasta salad vegan, use a vegan feta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, salad