Hello there! New post this week on orzo salad, my Mum’s orzo salad actually – as the title suggests. This salad is simple and easy to make and is fantastic to take along to a friend’s party, an office lunch, a really posh schools shared lunch day, or you could have it be the salad you have to bring for your family’s Xmas dinner. The possibilities are limitless. It would also be very suitable for a picnic as well. It doesn’t matter whether it’s served warm or cold as it is lovely both ways.
My family make this quite a lot. It’s a very reliable recipe and there is little you need to do in the way of fixing seasonings, the dressing, etc which is great. Making the salad seasonal and using vegetables you have on hand is effortless with this recipe as well. Instead of pumpkin you could roast butternut squash for example. Maybe you could use courgettes instead of capsicums, or you could add more vegetables. Make it your own anyway. Go wild!
Recipe – My Mum’s Orzo Salad
500g of pumpkin, cut into cubes
1 red onion and 2 red capsicums cut into wedges
1 tsp of crushed garlic
1 tsp of oregano
2 tbsp of olive oil
1 cup of orzo pasta
150g of cubed feta
Small handful of basil leaves
1/4 cup of olive oil
2 tbsp of red wine vinegar
1 tsp of lemon pepper, or normal pepper and a good spritz of lemon juice
1 tsp of honey
Mix the vegetables with the garlic, oregano and oil in a roasting tray and roast at 180 degrees Celsius, 350 degrees Fahrenheit for 3/4 of an hour, or until soft and cooked.
Combine all of the ingredients for the dressing in a small bowl.
Cook the pasta and combine with the vegetables and dressing.
Arrange attractively and scatter basil leaves and cubed feta on top.
Serve at room temperature, but just as delicious the next day cold.