Greek Orzo Salad is one of my go to packed lunches. I make a big batch on a Sunday and store in the fridge for 2-3 days. It is a delicious and filling lunch and packs up nicely to take to work. The orzo pasta also helps the salad to keep its shape and give it a bit of a firmer texture which makes it the perfect dish when wanting to store in the fridge for a few days.
I love a Greek Salad. There is something so simple yet delicious about a classic Greek Salad with crunchy bits of lettuce, soft and juicy black olives, thinly sliced red onion, fresh tomatoes and a big slab of feta on top. Especially during the summer months I tend to serve a Greek salad as a side to most dishes! I also make the dressing with good quality olive oil and dried oregano. It is simple flavours but those are flavours that keep bringing you back.
This Greek Orzo Salad definitely packs in those typical flavours of Greece. I dress the pasta in olive oil, a little bit of smoked paprika and plenty of dried oregano. I also mix in plenty of fresh rocket. For me, this is one of my favourite lunches. It is so fresh, healthy and still satisfying filling to keep you going for the rest of the day.
- 270g orzo pasta
- 80g feta
- Handful of fresh olives (preferably without the stones and then roughly sliced)
- 4 of 5 sun-dried tomatoes (out of a jar and finely sliced)
- Handful of cherry tomatoes (finely sliced)
- 2 handfuls of fresh rocket (roughly chopped)
- Olive oil
- 2 tsp dried oregano
- 1 tsp smoked paprika
- Salt/ pepper
- Cook the orzo according to packet instructions. Drain and then mix in the paprika, olive oil and oregano. Mix well until the orzo is covered in all the ingredients.
- Add to a mixing bowl. Then crumble in the feta. Add all the other ingredients and season with a little salt and pepper. Mix well until everything is mixed together. Keep in the fridge.