Out-and-About Orzo Salad
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!
Allergens:
Wheat
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
/ serving 2 people
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 Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Pepper*
¼ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Calories500 kcal
Fat19 g
Saturated Fat3 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber6 g
Protein13 g
Cholesterol0 mg
Sodium270 mg
Trans Fat0 g
Potassium500 mg
Calcium50 mg
Iron3.5 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
•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Bowl
•Whisk
Instructions
1
- 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.
