In summer, we could only eat salads. In the recipe that I am sharing with you today, I have combined the Greek salad and the pasta salad. But, not just any pasta. My little favorite, the orzo. These noodles shaped like grains of rice are absolutely delicious. Often, I prepare them risotto style. We love that.
In salads, they are perfect. They stay firm. And, if they are cooked in a fragrant broth, they are full of flavors. This is delicious !
So I prepared them with lemon and garlic. After that, it’s quite simple. Good tomatoes, cucumber, feta, pine nuts, good kalamata olives, a little red onion and basil. And voila. It only remains to season and sit down to eat.
Orzo Summer Salad:
300g of orzo
2 cloves garlic
600ml vegetable stock
1 organic lemon
Fry the pasta in a little oil.
Add the grated garlic cloves and sauté slightly, without burning them.
Add the hot broth, lemon juice and finely grated zest.
Let simmer on low for 5 minutes, stirring occasionally.
Add 2 tbsp of olive oil, and check the seasoning. Mix, then refrigerate.
1 small red onion
olives (from Kalamata)
1 tbsp lemon juice
30g pine nuts
Before serving, prepare the salad.
Cut the tomatoes and cucumber into cubes.
Finely chop the onion.
Remove the pits from the olives.
Add to cooled pasta salad.
Season with lemon juice and a good drizzle of olive oil.
Roast the pine nuts by frying them for a few minutes.
Coarsely chop the feta.
Sprinkle the salad.
Add some fresh basil.
To finish: sometimes it can be difficult to find these small pasta. They are not necessarily called orzo. They are nevertheless easily recognized by their shape of grains of rice.
I advise you to buy several packs, because you will love it.