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Orzo, fetta, olive and basil salad – not only looks, but tastes amazing!

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The colours in this salad are just gorgeous – not to mention the flavours!

For those of you who don’t know what orzo is – it’s more commonly known in Australia as rissoni (it’s pasta, that looks like plump rice grains). But you could use spirals or shells, or even penne – whatever you have handy is fine.

Overall this salad is tangy, creamy, flavourful and fresh tasting. What more could you want? Do you have a favourite pasta salad recipe? Is it creamy or tomato based? Leave your secret to delicious pasta salad in the comments sections below – it’s always fun to experiment

Orzo, fetta, olive and basil salad

  • 2 cups of rissoni (or whatever small pasta you like), cooked as per packet directions
  • I tsp of dried oregano
  • 2 large handfuls of fresh basil, whole leaves separated from stems
  • 1 punnet of grape or cherry tomatoes, cut to bit size
  • 250gm of goats cheese fetta, crumbled
  • 1 cup of green olives, de-pipped and sliced to a manageable size
  • Freshly ground black pepper, to taste
  • 1/4 cup of red wine vinegar
  • 1/4 cup of really good extra virgin olive oil
  • 1/2 a cup of tasted pine nuts

Method:

Cook the pasta as per packet directions – drain and rinse in cold whatever. Set aside.

Then add the rest of the ingredients, including the tomatoes.

The olives – you could use kalamata, if you prefer.

And then the fetta – and lots and lots of it.

And then the gorgeous green basil.

Toast your pine nuts in a dry pan. Mine got a tiny bit dark (what can I say, I got a little distracted) – but I just picked out the ones that were too bad.

Toss the salad together and pop it in the fridge to allow the flavours to meld and develop. Bon appetit!

 

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4 comments on “Orzo, fetta, olive and basil salad – not only looks, but tastes amazing!
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