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
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*
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 a warm pasta salad.)
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.
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.When hot, add 1 tbsp (2 tbsp) oil, then garlic, onions, spinach and oregano. Cook, stirring occasionally, until onions soften slightly, 2-3 min.
Add orzo and sauteed veggies to the bowl with marinated veggies and bocconcini. Toss to combine. Divide orzo between plates. Sprinkle feta over top.
