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Out-And-About Orzo Pasta Salad

Out-And-About Orzo Pasta Salad

Serves 2 | with olives, tomatoes and feta

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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!

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

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

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Orzo

(ContainsWheat/Blé)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

132 g

Mini Cucumber

50 g

Shallot

113 g

Baby Tomatoes

7 g

Parsley

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories540 kcal
Fat22 g
Saturated Fat5 g
Carbohydrate74 g
Sugar8 g
Dietary Fiber6 g
Protein15 g
Cholesterol2 mg
Sodium370 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
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. 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.

2

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.

3

Add vinegar, parsley, 2 tbsp oil and 1/4 tsp sugar to a large bowl. Season with salt and pepper, then whisk to combine.

4

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.