Orzo Pasta Salad
As a side dish or picnic classic, an orzo pasta salad is great freshly made as well as the next day once the fresh and briny ingredients have marinated together.
Orzo Pasta Salad
Category
Salad
Servings/Yield
4 appetizers
Author
Helen Park
As a side dish or picnic classic, an orzo pasta salad is great freshly made as well as the next day once the fresh and briny ingredients have marinated together.
Ingredients
½ cup pitted kalamata olives, cut in half (60 g)
½ cup orzo, cooked according to package directions and cooled (80 g)
¼ cup parsley, roughly chopped (12 g)
1 cup grape tomato halves (140 g)
2 Tbsp finely diced red onion (10 g)
¼ cup drained, pickled pepperoncini (35 g)
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¼ cup Riviera Vinaigrette
Feta cheese for garnish
- Measure the ingredients into a clean jar with a leakproof lid.
- Shake to blend well.
-
1 Tbsp Riviera Herbs
- ½ cup white vinegar
- ½ cup olive oil
-
1 tsp salt
- 2 tsp sugar
-
1 tsp espelette (or chili flake to taste)
-
1 tsp granulated garlic
-
1 tsp granulated onion
Rivera Vinaigrette
Directions
In a large bowl, add all ingredients and toss well to combine.
Garnish with feta cheese.
Recipe Note
Recipe Notes
Here is the Riviera Vinaigrette recipe for your reference.
Variations and Ideas
To serve as an entrée, add a bed of greens to the orzo salad and a generous portion of feta or grilled chicken.
Questions? Contact helen@laboiteny.com
