Greek Pasta Salad
Perfect for this time of year, lunch is covered with this Greek pasta salad, best eaten in the sunshine whilst dreaming of the Mediterranean coast… It’s a delicious flavour-packed, super speedy mid-week recipe, perfect for making ahead on a Sunday.
Vegetarian
25 minutes
Serves 5
Ingredients
- 375g orzo pasta
- 5 Enriched eggs
- 1 red onion, finely sliced
- 5 tbsp red wine vinegar
- 2 tsp dried oregano
- 6 tbsp extra virgin olive oil
- 200g feta cheese, crumbled
- 100g black olives, pitted
- 1 cucumber, sliced lengthways, watery centre discarded, remaining sliced
- 2 mixed coloured peppers, seeds removed and roughly chopped
- 300g ripe cherry or baby plum tomatoes, quartered
Method
- Bring a saucepan of salted water to the boil and cook the orzo pasta according to pack instructions until al dente. Drain and run under cold water.
- Fill the pan again with water and bring to the boil. Boil the eggs for 7 mins, until jammy and soft. Drain and plunge into iced water.
- Add the onion, vinegar, oregano and oil to a large mixing bowl. Season and use your hands to scrunch together. Add the feta, olives, cucumber, peppers and tomatoes along with the cooled pasta and mix to combine. Taste and adjust the seasoning accordingly.
- Divide between 5 airtight containers and add the unpeeled boiled egg to each, ready to peel on the day.
