How to Make Beetroot And Feta Cheese Salad

Orzo And Tomato Salad With Feta Cheese

This salad has the perfect combination of all the healthiest ingredients in one bowl, with the perfect balance of tastes—sweet, savory, tangy and the unique taste/fragrant from cilantro.

Recipe Summary Orzo And Tomato Salad With Feta Cheese

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Ingredients | Beetroot And Feta Cheese Salad

1 cup uncooked orzo pasta

¼ cup pitted green olives

1 cup diced feta cheese

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh dill

1 ripe tomato, chopped

¼ cup virgin olive oil

⅛ cup lemon juice

salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.

When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Info | Beetroot And Feta Cheese Salad

prep: 15 mins cook: 10 mins total: 25 mins Servings: 6 Yield: 6 servings

TAG : Orzo And Tomato Salad With Feta Cheese

Salad, Vegetable Salad Recipes, Tomato Salad Recipes,