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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
½ unit(s)
Red Onion
2 unit(s)
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*
Nutrition Values
Utensils
Instructions
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 warm pasta salad.)
Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.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.
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.
Heat a large non-stick pan over medium heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then garlic, onions, spinach and oregano.Cook, stirring occasionally, until onions soften slightly, 2-3 min.Season with salt and pepper.
Add orzo and sauteed veggies to the bowl with marinated veggies and bocconcini. Toss to combine. Divide Mediterranean orzo salad between plates. Sprinkle feta over top.
