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A fresh take on a dish with an unfairly bad rep. This is far from the "neglected at a picnic" dish you might remember from your childhood, yet is still honest to its roots.
1 cup (6 ounces) orzo
¼ cup diced red onion
¼ cup chopped black olives
¼ cup chopped parsley
¼ cup crumbled feta cheese
¼ cup red wine vinegar
¼ teaspoon chopped fresh oregano
1 Tbsp chopped fresh basil
2 Tbsp grated Parmesan
¼ cup extra virgin olive oil
½ cup cherry tomatoes, halved
1/8 teaspoon kosher salt, plus more for salting pasta water
Cook the orzo in salted boiling water according to package instructions. Drain and cool to room temperature.
In a large mixing bowl, combine all of the ingredients. Use your clean hands or a two large spoons to gingerly mix. Taste and adjust seasoning if necessary.
Place the pasta salad in the refrigerator and allow to marinate for at least 15-20 minutes before serving.
Serve alongside burgers and grilled meats at an outdoor BBQ or top with a protein for a quick lunch or dinner.