Orzo, feta & prawn pasta salad
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is one of my go to recipes when I want something fresh and impressive but don't have much time. The beauty of an orzo pasta salad is that everything comes together in just twenty minutes, making it perfect for weeknight dinners or when you're hosting last minute. Prawns are packed with protein and selenium, which supports your immune system, so you're getting something genuinely nutritious alongside all those bright Mediterranean flavours. The combination of feta, sundried tomatoes, and fresh dill creates this wonderfully tangy and herbaceous dish that tastes like you've spent hours on it, but really it's remarkably simple. It's also incredibly forgiving and you can easily swap ingredients based on what's in your kitchen.
Ella x
Ingredients
- 250 gorzo
- 4 tbspextra virgin olive oil or a mixture of 2 tbsp olive oil and 2 tbsp oil from the sundried tomatoes
- 11 lemon juiced
- 2 tbspfinely chopped dill
- 12 spring onions finely sliced
- 1½ cucumber finely chopped
- 16 sundried tomatoes in oil(sliced)
- 100 gfeta crumbled
- 300 gcooked(peeled king prawns)
- 1a few handfuls of rocket
Detail level
Instructions
- 1
Cook the orzo in a pan of boiling salted water for 8-10 mins until tender. Drain, then rinse under cold running water to cool. Drain again.
- 2
Tip the orzo into a bowl with the oil, lemon juice and dill. Fold in the remaining ingredients, except the rocket, gently tossing everything together. Transfer to a serving bowl, or if you want to take this on a picnic, pack into an airtight container, then toss through the rocket just before you’re ready to serve.
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