Greek Orzo Pasta Salad

Isn’t May 18th the unofficial gateway to pasta salad season in my head? Thought so.

I think I just came with your very favorite new pasta salad. I really do. I seriously do.

Because it’s not BORING. Not to say other pasta salads are boring. That was rude. But you know how you get super jazzed about a pasta salad and then you take a bite and you’re like – oh. And the two little let-down tones from Peppa Pig ring in your ear? WA WAAA. Yeah.

Not here! Not with this! Not this time! No way, dudes! (do you want me to settle down?)

Super straight forward with the ingredients that go in. Stuff you have, ya know. OH, not pictured is the lemon and olive oil. I forgot to include those because I’m old and forgetful and potty training and want to die.

There are two things you’ll do in this recipe that take it from here (my hand is at my kneecap) to here (my hand is at my topknot.) First, you’ll broil the cherry tomatoes! Not for long at ALL. Three to four minutes tops. We just want a slight blistered wiltyness. (should we start a band called Blistered Wiltyness?)

And the other thing is – you’ll spiralize a cucumber! I used the middle setting, so they’re sort of like cuc worms. Or half moons, depending on how cooperative your machine is. Or half moon worms if your machine is smarter than you and has a different plan for your life.

Either way, I’m calling my therapist.

The dressing is stupid simple. Olive oil + lemon juice + salt + pepper = guh.

The star of the dish are the herbs. I went with parsley and mint, because they’re more along the lines of traditional Greek flavors. The more herbs you add, the more pow it will have. You’ll feel like Batman, swear it.

Actually, I think the star is the orzo. Cooked and cooled and tossed in that dressing? Please.

Wait. I think the star might be the blistered tomatoes. Because once they wilt in with the tossed salad, there’s this light light light silky tomato coating of glory. Ugh.

Hold on. The STAR quality of the whole dish is the salty factor! Feta is salty. The Kalamata olives are salty. There’s this magical bright essence of flavor that the salt just braaaangs out.

Wait! It’s the dressing. The dressing is the star quality. SO ZINGY BRIGHT with the lemon juice. And especially paired with a good olive oil, are you kidding me? You’ll freak out.

No! It’s the crunchy cucumber. The texture. The depth. You need it, with the softer olives and crumbly feta. SO perfect. I’m almost mad.

Remember the thing I said about your new favorite pasta salad ever? Right.

Greek Orzo Pasta Salad

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Ingredients

• 1 cup dried orzo pasta
• 1/2 cup pitted kalamata olives, halved
• 2 cups cherry tomates, halved
• 1 small block of feta cheese, crumbled (the measurement here is up to you)
• 1 cucumber, halved and spiralized into half moons or little worms
• A cup each parsley and mint leaves
• 3 Tbs. extra virgin olive oil
• 2 Tbs. fresh lemon juice
• Salt and pepper

Instructions

1. Preheat the oven to broil. Place the halved cherry tomatoes on a baking sheet (cut sides up) and drizzle with a tiny bit of oil. Sprinkle with a small pinch of salt, and broil until the tomatoes begin to blister and wilt, 3-4 minutes. Let cool on the rack.
2. Boil the orzo until it reaches al dente. Drain and cool under cold water.
3. In a small bowl, combine the olive oil and lemon juice. Whisk until it becomes emulsified. Season with a pinch of salt and pepper and give it one more whisk.
4. In a large bowl, combine the cooked and cooled orzo, the broiled cherry tomatoes, the spiralized cucumber (I started with about half and kept adding as I ate. It’s a problem.), the olives, feta and herbs. Drizzle the dressing over the salad, and toss toss toss.
5. Divide up and dive in.
6. Makes about 4 servings.

7.8.1.2

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https://bevcooks.com/2017/05/greek-orzo-pasta-salad/

Please.