Simple yet refreshing vegetarian-friendly orzo salad with feta cheese, olives and veggies!
Ingredients
7 OZ / 200 G orzo pasta
7 OZ / 200 G feta cheese
1 EA cucumber
7 OZ / 200 G red onion
5.5 OZ / 150 G kalamata olives
1 EA lemon
2 OZ / 60 ML olive oil
1 TSP salt
2 OZ / 50 G sun dried tomato
35.5 OZ / 1 L hot water
Directions
Add your water and salt to the mixing bowl. Preheat your water for 9 minutes in sauté mode.
Wash your red onion, then roughly chop. Halve the cucumber and remove the seeds. Chop in 5 cm (2 inches) pieces. Carefully remove the stone from the olives and reserve them for later.
Add your pasta to the mixing bowl. Cook your pasta in sauté mode for 9 minutes / 230°F|110°C. Once cooked, carefully remove from the mixing bowl by straining through a sieve and allow to cool down.
Add the cucumber, sun-dried tomatoes, olives and red onion to the mixing bowl. Chop for 6 seconds / speed 5. Scrape down the sides of the mixing bowl.
Crumble the feta in the mixing bowl along with the orzo pasta, olive oil, zest and juice of a lemon. Mix the salad together for 30 seconds / speed 2 / stir.
