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Mediterranean Orzo Salad
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Mediterranean Orzo Salad

Mediterranean Orzo Salad

with Bocconcini and Oregano

Orzo gets a Grecian makeover! Al dente orzo is tossed with olives, salty feta, tomatoes, spinach and fresh bocconcini for a delicious combination of Italian and Greek flavours!

Tags:
Veggie
Allergens:
Wheat
Milk
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Orzo

(Contains Wheat)

100 g

Bocconcini Cheese

(Contains Milk)

113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(Contains Milk)

113 g

Baby Tomatoes

2 tbsp

White Wine Vinegar

(Contains Sulphites)

7 g

Oregano

56 g

Red Onion

2 unit

Garlic, cloves

30 g

Mixed Olives

(Contains Sulphites)

Not included in your delivery

2 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories670 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber7 g
Protein27 g
Cholesterol30 mg
Sodium350 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

Medium Pot
Colander
Measuring Cups
Measuring Spoons
Large Bowl
Whisk
Large Non-Stick Pan

Instructions

Cook orzo
1

Before starting, wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Drain and return orzo to the same pot, off heat. (NOTE: Rinse orzo under cold water for 1 min if you don't like a warm pasta salad.)

Prep
2

Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Quarter bocconcini.Drain, then roughly chop olives. Halve tomatoes. Strip 1 tbsp (2 tbsp) oregano leaves from stems, then finely chop. Peel, then mince or grate garlic.

Marinate veggies and bocconcini
3

Whisk together vinegar, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a large bowl. Add olives, bocconcini and tomatoes. Season with salt and pepper, then toss to combine. Set aside.

Cook veggies
4

Heat a large non-stick pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then garlic, onions, spinach and oregano. Cook, stirring occasionally, until onions soften slightly, 2-3 min.

Finish and serve
5

Add orzo and sauteed veggies to the bowl with marinated veggies and bocconcini. Toss to combine. Divide orzo between plates. Sprinkle feta over top.