Italian Orzo Salad 

Orzo Salad with Sundried Tomato's



  • 125ml  ( ½c) olive oil
  • grated zest of Lemon
  • juice of 2 lemons
  • 125ml (½c) sundried tomatoes in vinaigrette
  • 1 garlic clove
  • salt and freshly ground pepper
  • Put all the ingredients in the bowl of your food processor and pulse until smooth and well combined



  • 500g Orzo (pasta rice) cooked     al dente and drained.
  • 200g green olives, roughly chopped.
  • 250g cherry tomatoes halved.
  • 125m (½c sunflower seeds toasted
  • 20g fresh basil
  • salt and freshly ground pepper
  • extra oil of needed.

Optional Extra

  • 2 rounds of Feta Cheese
  • hard boiled eggs, cubed
  • and 1 can (400g) Chickpeas
  • Put the cooked pasta rice ina non-metal dish. Pour the vinaigrette over and mix well.
  • add the olives, cherry tomatoes, sunflower seed and half the basil and mix through.
  • Season with salt and pepper. Pour more olive oil over if the salad is too dry.
  • Cover and leave in the fridge for an our or overnight... the longer you leave it the tastier it gets.
  • Sprinkle the rest of the basil over and serve.
  • Add the cubed feta and can of drained chickpeas and enjoy!

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Traditional Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot

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