Mediterranean Pasta Picnic Salad

Name: Mediterranean Pasta Picnic Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 people
Ingredients: 1 bundle asparagus; 1 cup dried orzo pasta; 1 large lemon; 1/4 cup fresh herb leaves; 1 small clove garlic; 4 Tablespoons extra virgin olive oil; 1/2 teaspoon sea salt; 1/4 tsp fresh black pepper; 1/3 cup feta cheese; 1/4 cup kalamata olives; 4 artichoke hearts; 1/4 cup pine nuts

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 people
Calories
300 kcal
Course
Salad
Cuisine
Mediterranean

Mediterranean Pasta Picnic Salad

Nicole Henderson

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Bursting with flavour, this is our favourite picnic salad. I'm convinced it's better after an overnight in the refrigerator, so consider making the salad in advance of your picnic or barbecue.

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Ingredients

Servings

1 bundle asparagus washed
1 cup dried orzo pasta
1 large lemon scrubbed
1/4 cup fresh herb leaves such as basil, oregano and chives
1 small clove garlic
4 Tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 tsp fresh black pepper
1/3 cup feta cheese crumbled
1/4 cup kalamata olives pitted
4 artichoke hearts (canned) use 4 or 5, depending on size
1/4 cup pine nuts toasted

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Instructions

Bring a large pot of salted water to a boil. Meanwhile, trim the ends off the asparagus and peel the bottom thirds. Slice asparagus into 1-inch lengths.
Add the orzo pasta to the boiling water. Cook, stirring occasionally, for 7 ½ minutes. Add the asparagus to the pot now and cook for an additional minute and a half (or until tender). Strain the orzo and the asparagus into a colander. Drain well, then transfer to a baking sheet and spread out to cool completely.
Meanwhile, zest lemon into a medium bowl; juice it into the bowl, discarding the seeds. Finely chop the herbs and add them to the bowl. Grate the garlic in using a microplane or crush it in a garlic press. Add the olive oil, salt and pepper. Mix the dressing well until smooth and a little creamy.
In a large bowl, combine the cooled pasta and asparagus with the lemon-basil vinaigrette. Toss in the feta cheese, olives, artichokes and pine nuts. Mix well to combine. Taste for seasoning and adjust if necessary.