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Cheddar Knackwurst and Orzo Salad



Quantity Ingredient
3 sausages Piller’s Cheddar Knackwurst, sliced on the diagonal 1 cm (½”) and grilled
175 ml (¾ cup) feta cheese, crumbled
125 ml (½ cup) Kalamata olives, pitted and sliced
45 ml (3 Tbs.) Kalamata olives, pitted and sliced
½ small red onion, thinly sliced
2 cups uncooked orzo pasta
15 ml (1 Tbs.) red wine vinegar
45 ml (3 Tbs.) extra virgin olive oil
10 basil leaves, chopped in thin slices
30 ml (2 Tbs.) parsley leaves, chopped in thin slices (optional)
Zest of one lemon (optional)
Freshly ground black pepper



Combine sausage, feta cheese, olives, sundried tomatoes, red wine vinegar and olive oil in a large bowl; gently stir together and refrigerate. In a large pot bring salted water to a boil. Cook pasta in boiling water until just tender; drain. Add to salad, and toss. Check the seasonings and serve hot, warm, or at room temperature, adding the basil and the lemon zest just before serving. Chef’s Tip: When you add olives to a recipe you can avoid adding additional salt.