Deluxe Veggie Summery Orzo Salad

Name: Deluxe Veggie Summery Orzo Salad with Herbed Goat Cheese
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 1 cup Goat Cheese, crumbled; 170 g Orzo; 56 g Arugula and Spinach Mix; 1 unit(s) Lemon; 1 tbsp White Wine Vinegar; 1 unit(s) Honey; 7 g Parsley; 113 g Baby Heirloom Tomatoes; 28 g Pine Nuts; 7 g Dill; 1 unit(s) Zucchini; 0.13 tsp Salt*; 0.13 g Pepper*; 2 tbsp Oil*; 1 tbsp Butter*

with Herbed Goat Cheese

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This summery orzo pasta salad is a vibrant blend of fresh flavours and textures. Tossed with juicy heirloom cherry tomatoes, tender zucchini and creamy herbed goat cheese, each bite is light and satisfying. A zesty lemon-honey vinaigrette ties it all together, while roasted pine nuts add a delicious crunch.

Tags:

Veggie

Allergens:

Milk

•Wheat

•Sulphites

•Pine nuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 cup

Goat Cheese, crumbled

(Contains: Milk)

170 g

Orzo

(Contains: Wheat)

56 g

Arugula and Spinach Mix

1 unit(s)

Lemon

1 tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

1 unit(s)

Honey

7 g

Parsley

113 g

Baby Heirloom Tomatoes

28 g

Pine Nuts

(Contains: Pine nuts May contain traces of: Tree nuts)

7 g

Dill

1 unit(s)

Zucchini

Not included in your delivery

0.13 tsp

Salt*

0.13 g

Pepper*

2 tbsp

Oil*

1 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories800 kcal

Fat39 g

Saturated Fat14 g

Carbohydrate88 g

Sugar13 g

Dietary Fiber7 g

Protein25 g

Cholesterol65 mg

Sodium390 mg

Trans Fat1 g

Potassium900 mg

Calcium150 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Small Bowl

•Large Pot

•Measuring Spoons

•Measuring Cups

•Colander

•Large Non-Stick Pan

•Large Bowl

•Whisk

Cooking Steps

Before starting, wash and dry all produce.
To a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
Halve tomatoes.
Finley chop dill
Roughly chop parsley.
Zest, then juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
In a small bowl, add goat cheese, dill, parsley and half the lemon zest. Season with salt and pepper, then stir to combine.

To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
Strain orzo, then return to the pot, off heat.
Stir in 1 tbsp (2 tbsp) butter. Cover and set aside.

Heat a large non-stick pan over medium.
When hot, add pine nuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
Transfer to a plate.

Reheat the pan (from step 3) over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then zucchini and tomatoes. Season with pepper.
Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
Stir in 1 tbsp (2 tbsp) lemon juice. Season with salt and pepper.

In a large bowl, add honey, vinegar, remaining lemon zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
To the large bowl, add orzo, veggies, arugula spinach mix and half the pine nuts, then toss to combine.