orzo salad

serves 4-6


2 cups orzo (rice shaped pasta)

1-2 cups diced tomatoes

3/4 cup diced cucumber

1/2 cup finely chopped spring onions

1/4 cup chopped parsley

1/4 cup chopped mint

2 tsp lemon peel

1 capsicum diced and seeded

3-6 cups cooked seafood (mussels, cooked salmon, prawns etc.)

a small handful of snow peas (optional)

a handful of feta cheese (crumbled or cubed)


1/4 cup lemon juice

2 tsp lemon peel minced

1-2 tsp garlic, minced

3/4 cup olive oil



Salad dressing: mix all ingredients together and season with salt and pepper.



Cook the orzo as per packet (allowing 8 mins cooking time in big pot salted water).  Drain and cool.  Combine with all other ingredients for salad while still warm.  Drizzle on the dressing, lightly toss through.

* This is a great salad to serve just warm or at room temperature.  It’s a great means of using up left-over turkey or ham or both.  It is multi-versatile.

* Serve with BBQ salmon – just mix 2 tsp rice wine vinegar, 2 Tbsp Dijon mustard, 2 tsp sesame oil, 2 Tbsp soy sauce and 5 Tbsp brown sugar together and pour over room temperature salmon and place on a hot, covered  BBQ for 5 mins.  Always cook salmon medium-rare.

** we added toasted pine nuts and fresh dill to this recipe