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