Seriously, say hello to your new favorite summer pasta salad.
I made this for a big 4th of July barbecue with friends and it was absolutely delicious…best part? No dressing needed! At all! The saltiness of the feta cheese combined with the sundried tomatoes makes for the perfect dressing in and of itself. No need to add extra oil and vinegar to this one — literally, you just cook the orzo and then toss it all together. It took maaaaaaaybe 15 minutes start to finish? And only because 10 minutes of that time was cooking the orzo. This is my kind of salad!
How is everyone’s July going? I feel like July is a slow month in the best way possible. It’s all about summer and easy living by the beach or pool….or, if you live in Berkeley, huddled by a fire at night because it’s just so darn cold here. Every Saturday morning I take Grayson to his swim lessons and I swear, it is not normal to be bundled up in a sweatshirt and shivering before getting in the pool…in JULY. It’s so weird here. But I do love it.
Anyway, make this salad. I don’t have too much more to say other than it’s amazing and so easy and a recipe you just really need in your back pocket this summer.
Greek Orzo Salad
Course: Side Dish
Servings: 8 servings
- 1 lb orzo pasta cooked according to package directions in plenty of salted water
- 1 cup kalamata olives pitted
- 1/2 cup chopped sundried tomatoes in oil
- 1.5 cup crumbled feta cheese
- 1 pint cherry tomatoes halved or whole
- kosher salt and pepper to taste
Combine all ingredients in a large bowl and season to taste with salt and pepper (I didn't need much because of the saltiness of the feta cheese). Toss well and serve either at room temperature or cold.