Orzo Salad - Innit

Ingredients

4 Servings

Produce

  • Yellow Courgette 60 g

  • Fresh Italian Parsley 15 g

  • Courgette 60 g

  • Fresh Red Tomato 90 g

  • Red Onion 60 g

Canned/Bottled Goods

  • Kalamata Olive 70 g

Dairy & Eggs

  • Feta Cheese 70 g

Spices

  • Salt 72 g

  • Red Wine Vinegar 89 mL

  • Black Pepper 2 tsp

Dry Goods

  • Whole Wheat Orzo 240 g

Pantry

  • Extra Virgin Olive Oil 120 mL

  • Tinned Artichoke Heart 170 g

Preparation

  1. Cook Orzo

    Bring water & salt to a boil. Cook pasta for 10 minutes. Strain & cool under cold water.

    • 240 g Whole Wheat Orzo
    • 1.9 L Tap Water
    • 2 Tbsp Salt
  2. Ingredient Prep

    Prepare ingredients.

    • 60 g, quarter sliced Courgette
    • 60 g, quarter sliced Yellow Courgette
    • 90 g, diced Fresh Red Tomato
    • 170 g, quartered Tinned Artichoke Heart
    • 60 g, sliced Red Onion
    • 70 g, sliced Kalamata Olive
  3. Salad Assembly

    Combine orzo & chopped vegetable ingredients in a large bowl. Season & mix well.

    • 1 Tbsp Salt
    • 15 g, stems removed Fresh Italian Parsley
    • 2 tsp, ground Black Pepper
    • 120 mL Extra Virgin Olive Oil
    • 89 mL Red Wine Vinegar
  4. Taste

    Plate in a bowl or platter. Garnish with feta cheese!

    • 70 g, crumbled Feta Cheese

Nutrition

  Amount per
serving
Daily value percentage
Calories 570 kcal  
Total Fat 34.0 g 43%
Total Saturated Fat 7.0 g 35%
Unsaturated Fat 27 g  
Low Cholesterol 15 mg 5%
Sodium 7470 mg 320%
Total Carbohydrate 52 g 19%
Fiber Total Dietary 5 g 17%
Sugars Total 4 g  
Protein 12 g 24%
Vitamin C 15 mg 15%
Calcium Ca 137 mg 10%
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By Innit Culinary Team