Name: Greek Pasta Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean-Inspired
Ingredients: 1 red onion; 3 tbsp red wine vinegar; 500g orzo; 400g cherry tomatoes; 1 cucumber; 100g kalamata olives; 25g bunch of mint; 200g feta cheese; 1 Tsp Chilli Flakes; 1 tsp dried oregano; 4 tbsp olive oil; 1 lemon; 1 tsp honey

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Rifling with orzo, feta, and briny olives, this Greek pasta salad is a dream summer dinner. Get this on the table to instantly transport yourself to the Mediterranean.

Greek Pasta Salad

Thinly slice the red onion. Place in a bowl and cover with the red wine vinegar. Add a pinch of salt, mix well, and let it sit for at least 30 minutes to pickle, stirring occasionally.

Meanwhile, bring a pan of salted water to the boil. Cook the orzo according to the package instructions until al dente, then drain and rinse with cold water to cool it down quickly.

Halve or quarter the cherry tomatoes, depending on their size. Dice the cucumber. Halve the kalamata olives, removing the pips if they have them.

Make the dressing, Whisk the olive oil, juice of the lemon, and honey together. Season with salt and pepper to taste.

In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, kalamata olives, and mint leaves. Add the pickled red onions (drained) and crumble the feta cheese over the top. Sprinkle chilli flakes and dried oregano over the salad.

Pour the dressing over the salad and toss everything together until well combined. Spoon the salad into bowls and serve.

Love greek sal, love pasta sal, don't know why I never thought of this sooner. Thanks mob!

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Elena Silcock

Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.

Mediterranean-Inspired

Veggie

Greek Pasta Salad Recipe

Dinner

Thinly slice the red onion. Place in a bowl and cover with the red wine vinegar. Add a pinch of salt, mix well, and let it sit for at least 30 minutes to pickle, stirring occasionally.

Meanwhile, bring a pan of salted water to the boil. Cook the orzo according to the package instructions until al dente, then drain and rinse with cold water to cool it down quickly.

Halve or quarter the cherry tomatoes, depending on their size. Dice the cucumber. Halve the kalamata olives, removing the pips if they have them.

Make the dressing, Whisk the olive oil, juice of the lemon, and honey together. Season with salt and pepper to taste.

In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, kalamata olives, and mint leaves. Add the pickled red onions (drained) and crumble the feta cheese over the top. Sprinkle chilli flakes and dried oregano over the salad.

Pour the dressing over the salad and toss everything together until well combined. Spoon the salad into bowls and serve.

Summer

Red Onion

Onion

Red Wine Vinegar

Tablespoon

Orzo

Pasta

Gram

Cherry Tomatoes

Tomato

Cucumber

Kalamata Olives

Fresh Mint

Feta

Cheese

Chilli Flakes

Teaspoon

Dried Oregano

Olive Oil

Lemon

Honey

Salads

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