We just received some great locally grown produce from Dry Dark Farms (our egg supplier) and we have chosen a recipe that revolves around two of the product.
This recipe is fresh and tasty!
Lemony Orzo Pasta Salad with White Cucumber and Feta
My constant quest for more excuses to use the Yarra Valley Persian Feta lead me to this wonderful pasta salad
Ingredients
- 1-1/2 cups dry riso pasta ***
- 2 tbsp olive oil, or just enough to lightly coat the pasta ***
- juice and zest of 1 lemon
- 1 large White Cucumber, seeded and chopped ***
- 1tbsp fresh mint, finely chopped ***
- 1 tbsp fresh parsley, finely chopped
- 1/2 cup Yarra Valley Persian Feta Cheese ***
- Fleur de Cel and freshly-ground black pepper, to taste ***
*** In stock at The Wine and Cheese Place Forsyth
What to do
Cook the riso al dente according to package directions. Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.
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