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.

Author

Helen Park

Servings

4 appetizers

Category

Salad

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)
• 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

Directions

1. In a large bowl, add all ingredients and toss well to combine.
2. Garnish with feta cheese.