Greek orzo salad

Name: Greek orzo salad
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 300 g Greek orzo noodles (also Kritharáki or Manestra, or Risoni or noodle rice); 7-10 Tbsp Salt; 1 Cucumber; 2 red peppers; 1 Vegetable Onion; 2–3 Garlic cloves; 150 g pickled peppers; 2 Federation Parsley; 400 g Greek feta cheese; 175 g black olives; 2–3 Lemons; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 ml virgin olive oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

300 g Greek orzo noodles (also Kritharáki or Manestra, or Risoni or noodle rice)
7-10 Tbsp Salt
1 Cucumber
2 red peppers
1 Vegetable Onion
2–3 Garlic cloves
150 g pickled peppers
2 Federation Parsley
400 g Greek feta cheese
175 g black olives
2–3 Lemons
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 ml virgin olive oil

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet, drain, rinse in cold water and drain thoroughly
2
Clean, wash and finely dice the cucumber and paprika. Peel, finely dice or chop the onion and garlic. Drain the pepperoni, put 6 pieces aside. Cut off the stem from the remaining peppers and cut the flesh into rings. Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Finely dice the cheese. Place the prepared ingredients in a bowl with the olives and the remaining peppers
3
Halve the lemons, squeeze the juice. Season the juice with salt, pepper and sugar, fold in the oil. Mix vinaigrette with salad. Pour lettuce into a leak-proof container for transport and leave to marinate for approx. 30 minutes before serving. Flatbread tastes good with it
4
Preparation time approx. 35 minutes. waiting time approx. 30 minutes