Fresh oregano, sweet roasted tomatoes and garlic and salty feta cheese make up the bulk of this pasta salad. But if you don't like greek flavors, the recipe below can be altered in a number of ways to suit your individual tastes.
For example, you can substitute basil for the oregano and fresh mozzarella for the feta and you've got an Italian version. Likewise, you can substitute cilantro for the oregano and queso fresco for the feta and you've got a Mexican version.
You can also toss in any veggies you like to punch up the health factor. Kalamata olives, or crisp bell peppers can add extra flavor and texture. If you're looking to add a protein, hard salami or prociutto can be a nice addition for either the Greek or Italian versions. If you're switching out ingredients to make the Mexican version, feel free to add some chopped jalapenos or chipotles to lift the spice factor. Cooked and cooled chorizo is a great choice for a protein.
The recipe below can easily serve 8-12 as a side dish. It can be served chilled or at room temperature.
Ingredients:
- 1 lb orzo pasta
- 2 lbs grape or cherry tomatoes
- 1 medium-sized red onion, finely chopped
- 4 large cloves of garlic
- 4-5 sprigs of fresh oregano, chopped
- 1/2 cup plus 2 tbs extra virgin olive oil
- 1/2 cup crumbled feta cheese
- 4 tbs red wine vinegar
- Salt and Pepper
Instructions:
- Preheat the oven to 425 degrees
- Place the garlic cloves and 2/3 of the tomatoes on a baking sheet. Drizzle with the 2 tbs of olive oil and add salt and pepper. Toss to coat.
- Roast the tomatoes and garlic in the oven until the garlic is soft and the tomatoes have started to burst. About 15-20 minutes.
- While the tomatoes are roasting, cook the pasta according to the package directions.
- Whisk together the olive oil and red wine vinegar in a large bowl and add the chopped oregano and red onion. Season with salt and pepper.
- Once the tomatoes and garlic have finished cooking, remove the garlic cloves from their skins, then mash the tomatoes and garlic together using a potato masher or fork.
- Add the tomato mixture to olive oil mixture and stir to combine.
- Drain the pasta and rinse briefly under cool water to cool.
- Add the pasta to the bowl with the tomato mixture and toss to coat.
- Quarter or halve the remaining tomatoes and add to the bowl.
- Add the feta cheese to the bowl.
- Toss everything to coat and refrigerate for at least 30 minutes.
- Check seasonings once more before serving.
 |
