Orzo Pasta Salad This recipe calls for Orzo, which is a pasta that looks like grains of rice. You can substitute other types of pasta if you want, preferably something on the small side. It also calls for Kalamata Olives, which are a type of black olive. You can use regular canned sliced black olives if you wish, and then you could use more, but the recipe won't have the same pungancy. Feel free to substitute any vegetables you want for the ones listed here.

Ingredients: (approximate amounts)

1-1/2 cups orzo
1 cup shredded purple cabbage
2 carrots
1 stalk celery
1 small onion
Coloured peppers (optional)
15-20 Kalamata olives
1-2 Tbsp extra virgin olive oil
2/3 cup feta cheese
1 Tbsp purified water
1 Tbsp lemon juice
1 1/2 Tbsp dried dill
Black pepper


Start a large pot of water boiling for the pasta. Cut all vegetables, slicing thinly. Mix water, lemon juice and dill in the bottom of a large serving bowl.

When water has come to a rolling boil, pour in the pasta. Stir every few minutes. Follow instructions on package, and start testing after a few minutes. Take out when al dente, drain, and toss with a bit of olive oil.

Meanwhile, heat a bit of oil up in a frying pan. Put in the onions and fry until just starting to look translucent. Add rest of vegetables and fry until just beginning to be soft. Take off the heat and place in the serving bowl. Mix around a bit. Add pasta and feta cheese.

If olives have pits, cut around the pit and add to the mixture. Let sit for 10 or so minutes. Mix well.

Serves 2 as main dish, 4 as side dish.

All recipes © Katie Kelly
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