GAEA Orzo Salad with lemon

This nutritious yet scrumptious salad will energize you whilst the bright, citrusy taste of the lemons will elevate your senses! Our 100% Greek Extra Virgin Olive Oil and olives combined with feta will remind you of a tree-shaded garden under the Greek sun!

  • TIME NEEDED
  • 25 mins

  • SERVINGS
  • 8

INGREDIENTS

Lemon Vinaigrette

Orzo Salad

  • 16 oz orzo (450g)
  • 3 cups baby spinach leaves (100g)
  • 1 glass Gaea Pitted Greek Kalamata Olives 
  • 1 chopped red bell pepper
  • 1 medium cucumber, diced and seeded
  • 3⁄4 cup red onion, diced (100g)
  • 7 oz feta cheese (200g)

    METHOD

    • Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse and set aside to cool.
    • Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble the feta cheese over the pasta and toss.
    • In a small bowl, whisk the olive oil, lemon juice, Greek seasoning, salt, and pepper until mixed.
    • Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated.
    • Season to taste, drizzle with more olive oil if wished.
    • Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days but will lastup to 1 week in the refrigerator.
    • Serve warm or chilled, with plenty of raw or caramelised onions on top and drizzle with some lemon juice.

    Tip

    Use our simple method for any vinaigrette, 3 parts olive oil, 2 parts lemon or vinegar and 1 part mustard.


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