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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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
