Out-And-About Orzo Pasta Salad
Serves 2 | with olives, tomatoes and feta
This light and tasty Greek-inspired pasta salad is perfect for enjoying in the summer sun at beach barbecues, park picnics or anywhere your heart desires!
Ingredients: Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Cucumbers • Baby tomatoes • Shallots • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (red wine vinegar, sulphites) (sulphites) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Orzo
(Contains: Wheat)
¼ cup
Feta Cheese, crumbled
2 unit(s)
Mini Cucumber
1 unit(s)
Shallot
113 g
Baby Tomatoes
7 g
Parsley
30 g
Mixed Olives
(May contain traces of: Milk, Sulphites)
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Sugar*
2 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min.
- Drain, then rinse orzo under cold water.
- Return orzo to the same pot, off heat.
- Meanwhile, drain, then roughly chop olives,
- Halve tomatoes.
- Halve cucumbers lengthwise, then cut into 1/4-inch half-moons.
- Roughly chop parsley.
- Peel, then cut shallot into 1/4-inch pieces.
- Add vinegar, parsley, 2 tbsp oil and 1/4 tsp sugar to a large bowl. Season with salt and pepper, then whisk to combine.
- Add cooled orzo, shallots, tomatoes, cucumbers, olives and half the feta to the bowl with dressing. Toss to combine.
- Sprinkle remaining feta over top.
- Serve immediately or place in the fridge for 1-2 hrs to let flavours meld.
