14 September 2016 1 Min Read
RECIPE: Gluten-free orzo salad with basil pesto, olives & feta
This easy-to-make pasta salad is big on Mediterranean flavour. You can also make it with quinoa if you prefer
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Serves: 4
Ingredients:
375ml (1 cups) gluten-free orzo pasta (or use quinoa)
125ml (½ cup) basil pesto
200g feta cheese, crumbled
15 kalamata olives, pitted and roughly chopped
1 small red onion, finely sliced
Juice of a lemon
Salt and pepper, to taste
- Fresh basil leaves, to serve
Method:
1. Bring a large pot of salted water to the boil, add the orzo and cook until al dente, about 8 minutes. Drain well and toss with the pesto.
2. Crumble in the feta and stir in the olives, onion and lemon juice.
3. Season with salt and pepper and serve topped with fresh basil leaves.