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Prep time
30 minutes
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Cook time
30 minutes
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Makes
8-10 servings
Author Notes
Here's a recipe for all of your upcoming picnic-ing needs this summer. Easy to make. Easy to transport. Easy to please the pickiest of fellow picnic goers. Even the vegetarians. —Brussels Sprouts for Breakfast
Ingredients
- for the salad
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2 cups
uncooked orzo pasta
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1
English cucumber (bite size pieces)
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3
medium tomatoes
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1/2
red onion (diced)
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1 cup
crumbled feta cheese
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2 tablespoons
salt
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1 tablespoon
black pepper
- for the vinaigrette
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1
lemon (juice)
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3/4 cup
olive oil
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1/2 cup
red wine vinegar
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3 tablespoons
Dijon mustard
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1 tablespoon
fresh dill (optional)
Directions
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In a large pot of very salty water, boil pasta to al dente. Drain pasta, add a dash of olive oil, and let cool to room temperature in a bowl.
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Chop up your veggies. For the tomatoes, scoop out and discard seeds and cut into bite size pieces. Cut the cucumber in half, longways, cut in half again, and chop into bite size pieces. Dice the onion.
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To the cooled pasta, add cucumber, tomato, onion, crumbled feta, salt and pepper.
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Whisk together the vinaigrette, and pour over the pasta and veg. Refrigerate for a couple of hours to let the vinaigrette really soak in. Add a little additional olive oil to serve, only if the salad seems at all dry. Taste and adjust salt and pepper as necessary.
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