Greek Feta & Orzo Salad
with Cucumber, Tomatoes & Mint
Ingredients
- 8 oz Orzo Pasta
- 8 oz Grape Tomatoes
- 1 Persian Cucumber
- 1/4 cup Marinated Artichoke Hearts
- 1 oz Pickled Peppadew Peppers
- 2 Scallions
- 1 oz Pitted Niçoise Olives
- 1 bunch Mint
- 4 oz Feta Cheese
- 1 Tbsp Red Wine Vinegar
- 1 tsp Whole Dried Oregano
Instructions
-
Prepare the ingredients
- Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
- Wash and dry the fresh produce.
- Halve the tomatoes.
- Halve the cucumber lengthwise, then thinly slice crosswise.
- Thinly slice the scallions.
- Roughly chop the peppers, artichokes, and olives.
- Pick the mint leaves off the stems.
- In a large bowl, combine the halved tomatoes, sliced cucumber, sliced scallions, chopped peppers, artichokes, and olives, oregano, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
-
Cook the pasta & serve your dish
- Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat.
- Drain thoroughly.
- Transfer to the bowl of marinated vegetables. Add half the feta (crumbling before adding); stir to combine.
- Serve the pasta salad garnished with the remaining feta (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!
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