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Make Ahead Italian Orzo Pasta Salad

Make Ahead Italian Orzo Pasta Salad

with Shallot Dressing and Bocconcini
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
830 kcal
Protein
: 
33g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Sulphites
  • Milk
  • Gluten
  • Wheat
  • May contain traces of allergens
  • Milk
  • Sulphites
  • Egg
  • Fish
  • Tree nuts
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 2 people

1 unit(s)

Chickpeas

(May be present: Gluten, Wheat)

170 g

Orzo

(Contains: Wheat)

113 g

Baby Tomatoes

1 unit(s)

Shallot

30 g

Mixed Olives

(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

1 unit(s)

Lemon

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

(Contains: Sulphites)

100 g

Bocconcini Cheese

(Contains: Milk)

4.3 g

Italian Seasoning

(May be present: Wheat, Milk, Tree nuts, Mustard, Peanuts, Sesame, Soy, Triticale)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2.5 tbsp

Oil*

½ tsp

Sugar*

Calories830 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate104 g
Sugar8 g
Dietary Fiber17 g
Protein33 g
Cholesterol30 mg
Sodium610 mg
Trans Fat0.3 g
Potassium1250 mg
Calcium900 mg
Iron6 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.
•Strainer
•Zester
•Large Bowl
•Measuring Spoons

Cooking Steps

Cook orzo
1
  • Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min.
  • Drain orzo, then rinse under cold water until cool.
Prep
2
  • Meanwhile, drain, then rinse chickpeas. Pat dry with paper towels.
  • Halve tomatoes, then season with salt and pepper.
  • Zest, then juice lemon.
  • Peel, then finely chop shallot.
  • Roughly chop olives.
  • Roughly chop spinach.
  • Tear bocconcini into bite-sized pieces. Season with salt and pepper.
Make Italian dressing
3
  • In a large bowl, whisk together 1 1/2 tbsp lemon juice, red wine vinegar, 2 1/2 tbsp oil, 1/2 tsp Italian Seasoning, shallot and 1/2 tsp sugar. (TIP: We love using olive oil here!) Season with 1/8 tsp salt and pepper.
  • Add cooled orzo, chickpeas, olives, tomatoes, bocconcini, lemon zest and spinach, then toss to combine.
  • Season again with salt and pepper to taste.
Finish and serve
4
  • Serve immediately, or place in the fridge overnight to let the flavours meld.
  • Before serving, season with salt and pepper to taste.
  • Serve alongside your favourite cooked protein or on its own!
Meal right image

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