Perfect for when the weather warms up
Ingredients
300g dried orzo pasta
300g jar roasted red peppers, drained and coarsely chopped
1 cucumber, diced (only use half it is extra large)
1 red onion, finely chopped (only use half it is extra large)
120g pitted olives, coarsely chopped (I used a mix of Greek and Spanish olives)
200g feta cheese, crumbled
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
Sea salt
Black pepper
Small bunch of fresh parsley leaves, coarsely chopped
Method
Step 1
In a large bowl add the chopped peppers, cucumber, red onion and olives.
Step 2
In a small bowl, combine the oregano, olive oil and red wine vinegar with a good pinch of sea salt and black pepper. Whisk into a dressing.
Step 3
Boil the orzo according to the packet instructions. Drain and rinse under cold water until cooled down.
Step 4
Add the dressing to the large bowl, along with the orzo pasta. Toss everything to combine. Add the parsley and feta and toss again. Let sit 20 minutes. Taste and season with more salt and pepper as needed.
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