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Make Ahead Italian Orzo Pasta Salad
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Make Ahead Italian Orzo Pasta Salad

Make Ahead Italian Orzo Pasta Salad

Serves 2 | with Shallot Dressing and Bocconcini

This make ahead pasta salad is perfect for meal prep and comes together in just 20 minutes! Bright and tangy shallot dressing, paired with creamy bocconcini and protein-packed chickpeas make a satiating lunch that you'll be excited to dig into all week long.

Tags:
Quick
Allergens:
Wheat
Sulphites
Milk

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

Preparation Time15 minutes
DifficultyMedium

Ingredients

/ serving 2 people

398 mL

Chickpeas

170 g

Orzo

(Contains Wheat)

113 g

Baby Tomatoes

1 unit(s)

Shallot

30 g

Mixed Olives

(Contains Sulphites)

1 unit(s)

Lemon

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

100 g

Bocconcini Cheese

(Contains Milk)

½ tsp

Italian Seasoning

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2.5 tbsp

Oil*

½ tsp

Sugar*

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Nutrition Values

Calories810 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate103 g
Sugar8 g
Dietary Fiber15 g
Protein33 g
Cholesterol30 mg
Sodium790 mg
Trans Fat0.3 g
Potassium950 mg
Calcium400 mg
Iron7 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

Strainer
Paper Towel
Zester
Large Bowl
Measuring Spoons

Instructions

Cook orzo
1

Add 6 cups water and 1 tsp salt to a large pot. Cover and bring to a boil over high heat. Before starting, wash and dry all produce. 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