Dill Orzo Pasta Salad With Cucumber And Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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An unbelievable cold pasta dish, I borrowed this from a chef friend who brought it to a party last week. People could not get enough of it. Use a mild, creamy feta if possible. Best cold or cool, holds up well. Read more . Also saw this on BigOven. Worth sharing. Ingredients:
orzo pasta salad with tomato, cucumber, red onions and feta ingredients |
1 lb orzo pasta |
1 sm english cucumber; peeled |
1/4 c olive oil |
1/2 c coarsely chopped fresh dill (or more, to taste) |
1 cup champagne vinegar |
1/2 c rice wine vinegar |
1 sm red onion; minced |
1/2 lb feta cheese; crumbled (french feta is creamier and works best) |
1 lg clove garlic; minced |
salt and pepper |
1 pt yellow cherry tomatoes |
Directions:
1. Instructions for Orzo Pasta Salad with Tomato, Cucumber, Red Onions and Feta
2. Boil orzo until just tender, about 8 minutes.
3. Drain and transfer to a bowl.
4. Add vinegar immediately and let cool a bit.
5. Add oil, onion, dill and garlic and stir well.
6. When pasta is cooled to room temp, add cherry tomatoes, cucumber, dill and vinegar. Add feta, salt and pepper and stir gently.
7. Chill for several hours to allow flavors to meld.
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