Posted by: Stephlechef | August 3, 2012

Barbecue pt 1 – Orzo salad!

It was FINALLY warm enough, and I was not-at-work enough to have the first BBQ of the year on the day of the Olympic opening ceremony- yay! So here’s a few posts about some stuff I made for it 🙂


Greek-style orzo salad



This is a lovely light salad, nice as a side but also stands up on its own as a lunch, with bread (and the next time I made it, I tossed it up with some leftover rocket leaves, too :))


Orzo pasta (you could also use couscous, or rice, or any other little pasta)


Black olives

Tomatoes (I used cherry ones)

Peppadew peppers (or those jars of roasted red peppers, or fresh red pepper)

Red onion (which I fry off a little before mixing it into the salad, because I can’t eat raw onion)

Feta cheese (or, as I don’t like goat’s cheese, I use Sainsbury’s Basics salad cheese, which is feta-stylee but made from cow’s milk)

Rocket leaves or spinach leaves


For the dressing:

Either use a normal vinaigrette, or whatever non-creamy salad dressing suits your fancy, OR use a mix of vinegar, olive oil, lemon juice and herbs and seasoning, and taste it to make sure it’s nice 🙂


It’s all fairly simple – cook and drain and rinse the pasta, chop up all the veggies and the cheese, make the dressing, bung it all together. Done!


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