This Greek pasta salad is light and refreshing, ideal for summer. Orzo is combined with cucumber, pepper, tomatoes, kalamata olives and feta in a simple lemon and red wine vinegar dressing.
It serves a crowd and keeps well in the fridge.
Watch the recipe
Ingredients
Dressing
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 80 ml olive oil
- ½ tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
Salad
- 400 g orzo (wheat or gluten-free)
- 70 g pitted kalamata olives, halved, plus 2 tbsp of the brine
- 50 g red onion, finely diced
- 1 large cucumber (approx. 400 g), finely diced
- 300 g cherry tomatoes, halved
- 1 orange pepper, diced
- 75 g feta, cubed
Method
- Bring a large pan of salted water to the boil. Add the orzo and cook according to the packet instructions for al dente, plus 1 extra minute.
- Drain, rinse under cold water and drain again.
- Meanwhile, combine the dressing ingredients in a large bowl. Add the olives, red onion and olive brine and mix.
- Stir in the orzo, cucumber, tomatoes and pepper and toss well. Taste and adjust the salt as needed.
- Add the feta just before serving.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.