Description
Cooked orzo pasta is tossed with cucumbers, cherry tomatoes, olives, pine nuts, herbs, and feta for a filling summer picnic salad. This gluten free and vegan salad is perfect for picnics or enjoying at home!
Ingredients
- 8 ounces (by weight) 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
- about 1/2 teaspoon sea salt
- 1/4 cup finely chopped kalamata olives
- 3/4 cup crumbled vegan or regular feta cheese
- 1/3 cup toasted pine nuts
Instructions
Cook the orzo pasta according to the package instructions. Drain it, rinse it with cool water, then allow it to drain and cool down in the colander for at least 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 4-6 servings.
Notes
- The taste of the salad improves the older it is so it works perfectly for leftovers.
- If you want to make it gluten free and can’t find a suitable orzo, feel free to use any smaller gluten free pasta variety you like.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad