Out-And-About Orzo Pasta Salad as an extra
Serves 2
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!
The quantities provided above are averages only.
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)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
132 g
Mini Cucumber
50 g
Shallot
113 g
Baby Tomatoes
7 g
Parsley
30 g
Mixed Olives
(Contains Sulphites)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
