Prep 10 mins
Cook 10 mins
Posted for ZWT6 Greek region. From BBC Good Food web site.
- 1 red onion, peeled, halved and finely sliced
- 29.58-44.37 ml red wine vinegar
- 44.37 ml olive oil
- 226.79 g orzo pasta (tiny rice-shaped pasta)
- 3 roasted red peppers (from a jar, sliced)
- 170.09 g feta cheese, crumbled
- 29.58 ml pine nuts, toasted
- 1 small bunch mint leaf, chopped
- salt and pepper
- Put the onion in a bowl, season really well and toss with the vinegar and olive oil. Leave to marinate and soften while the pasta is cooking.
- Cook the orzo in salted boiling water until just tender, then drain and rinse under cold water and drain really well again. Toss with the onion mixture and gently mix through the rest of the ingredients.
This simple recipe provides an abundance of flavor! It makes an excellent side dish and also makes a great take-to-work lunch. The key is to "season well" as the recipe states. I made this exactly as posted, except I left out the pine nuts. (They were not missed.) Thanks for sharing! Made for Spring PAC 2011.
I love this! I substituted fresh red peppers and it tasted great. (I also left out the mint and it was fine.)
A great dish, that was an ease to make, and even easier to devour. YUM! I subbed sun-dried tomatoes for the peppers, but that is the only change I made (didn't have peppers) and it was oh, so perfect! Make this for your loved one, or even just for yourself, like I did. Perfection on a plate! Made in memory of you, PapaD.