I made this easy vegetarian Greek pasta salad for the colleagues in office earlier this week. You can easily prepare it the evening before at home, and then surprise your colleagues with it for lunch. This is something we do from time to time. Earlier this year I made a healthy breakfast cake with nuts, fruits and oatmeal.
I like Greek pasta. It looks like rice, tastes like pasta. It is also called orzo or rissoni. Orzo can be served alone; as a soup accompaniment; as part of a salad, a pilaf, or giouvetsi; or baked in a casserole. Orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta respectively. The color of the orzo stands out if it is mixed with other orzo colors or white rice, as in, for example, a white rice pilaf with orange orzo.
easy vegetarian Greek pasta salad
- 500 gram Greek pasta orzo, rissoni
- 15 yellow cherry tomatoes
- 15 red cherry tomatoes
- 15 green olives
- 15 black olives
- 1 cucumber
- 200 gram feta cheese
- 120 ml olive oil
- 60 ml red wine vinegar
- 60 ml lemon juice
- 2 tablespoons dried oregano
- Cook the Greek pasta (orzo) according to the instructions on the packaging.
- For the dressing, mix olive oil with the red wine vinegar, lemon juice, dried oregano, some pepper and salt.
- Halve the cherry tomatoes and the olives.
- Cut the cucumber into small pieces.
- Cut the feta cheese into small pieces.
- When the pasta is ready, cool it down with cold water immediately.
- After that, add a part of the dressing to ensure that the pasta is not sticking together.
- Add the olives, cherry tomatoes, feta and parsley.
- Mix well, and add additional dressing. Season further with pepper and salt.
- Put the pasta salad in the refrigerator for a few hours. This will add to a fantastic taste.
Don’t be afraid to buy a big package of Greek pasta. You will love it, and I have several delicious recipes for you to use it: