Pasta recipes |
Pasta Salad |
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| 3 cups orzo pasta, cooked and cooled 1 cup cucumber, cubed (250ml) 3 x green onions, chopped 3/4 cup of feta cheese, crumbled (187ml) 1/2 cup black olive, pitted and diced (125ml) 2 tbsp olive oil (30ml) Juice of 2 lemons 1 tbsp fresh oregano, chopped (15ml) 3 tbsp parsley, chopped (45ml) 1 tsp garlic, diced (5ml) Pepper and kosher salt to taste |
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Combine all of the ingredients together in a large bow and toss gently. Refrigerate for at least 1 hour up to 24 hours before serving. |
