Christmas Orzo Salad
This orzo salad recipe is a fresh, colourful side for Christmas lunch when the weather calls for something cool. Rice-shaped pasta catches the lemon dressing, with feta adding a salty contrast to sweet tomatoes.
A handful of mint and parsley keeps each forkful bright. Spoon it onto a wide platter and let it share the table with braaied chicken, grilled fish or sliced gammon.
Why it works on a South African Christmas table
It uses easy-to-find summer ingredients, travels well in a cooler box and needs no last-minute oven space. The pasta makes it substantial enough for a generous side without weighing down a festive meal.
Ingredients
For the dressing
Instructions
- 1Fill a large pot with about 3 litres of water and bring to a rolling boil. Add the measured salt and pasta. Stir well, then cook for the packet's suggested time, checking towards the end for a tender texture with a little bite.
- 2Meanwhile, whisk the dressing ingredients together in a jug, leaving out the extra salt for now. Reserve 30 ml of the dressing in a separate small container for finishing.
- 3Drain the pasta through a fine sieve and cool it briefly under running cold water. Shake the sieve thoroughly, then spread the pasta in a wide mixing bowl and toss with the larger portion of dressing. Refrigerate while preparing the remaining ingredients.
- 4Split the cucumber lengthways and scrape out any soft, watery seed core with a teaspoon. Cut the firm flesh into small pieces, roughly the size of the quartered tomatoes.
- 5Check that the pasta is cool, then mix in the tomatoes, cucumber, spring onions, parsley and mint. Crumble the feta into fairly large pieces and fold it through gently.
- 6Taste a spoonful containing both pasta and feta before deciding whether it needs salt. Cover and keep refrigerated until serving; if time allows, give it 20–30 minutes for the flavours to mingle.
- 7Loosen the salad with the reserved dressing just before serving. Toss lightly and transfer to a shallow serving dish so the vegetables and feta are evenly distributed.
Nutrition (per serving)
- Calories
- 415 kcal
- Carbohydrates
- 45.3 g
- Protein
- 12.1 g
- Fat
- 21.1 g
- Saturated fat
- 6.3 g
- Sugar
- 4.7 g
- Fibre
- 2.9 g
- Sodium
- 784 mg
- Cholesterol
- 31 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For a head start, cook and dress the pasta the day before. Refrigerate promptly in a covered container, keeping the vegetables, herbs and feta separate until the day of serving.
- For a festive braai away from home, transport the salad in a cooler box with ice packs and keep it chilled until lunch.
- Put out smaller portions and replenish from the fridge. Refrigerate within two hours, or one hour if the temperature is above 32°C.
- The prep and cook times exclude the optional 20–30-minute chill before serving.
Frequently asked questions
Is orzo the same as rice?
No. Orzo is a small, rice-shaped pasta, commonly made from wheat. Look for orzo or risoni in the pasta aisle; ordinary orzo is not gluten-free.
What can I use instead of orzo?
Try the same dry weight of small pasta shells or macaroni. Follow the cooking time on the packet and drain thoroughly before dressing.
How long will leftovers keep?
Refrigerate promptly in a sealed container and eat within two days. The cucumber will soften and release some liquid, so stir before serving. Discard salad left outside the safe serving times above.
