Make Ahead Italian Orzo Pasta Salad
Serves 2 | with Shallot Dressing and Bocconcini
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
170 g
Orzo
(Contains Wheat)
113 g
Baby Tomatoes
1 unit(s)
Shallot
30 g
Mixed Olives
(May contain Milk, Sulphites)
1 unit(s)
Lemon
56 g
Baby Spinach
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
100 g
Bocconcini Cheese
(Contains Milk)
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
Nutrition Values
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
