Orzo Salad - Innit

Ingredients

4 Servings

Produce

  • Yellow Courgette 60 grams

  • Parsley 15 grams

  • Courgette 60 grams

  • Red Tomato 90 grams

  • Red Onion 60 grams

Canned/Bottled Goods

  • Kalamata Olive 70 grams

Dairy & Eggs

  • Feta Cheese 70 grams

Spices

  • Salt 72 grams

  • Red Wine Vinegar 89 milliliters

  • Black Pepper 2 teaspoons

Dry Goods

  • Wheat Orzo 240 grams

Pantry

  • Extra Virgin Olive Oil 120 milliliters

  • Tinned Artichoke Heart 170 grams

Preparation

  1. Cook Orzo

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

    • 240 grams Wheat Orzo
    • 1.9 liters Water
    • 2 tablespoons Salt
  2. Ingredient Prep

    Prepare ingredients.

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

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

    • 1 tablespoon Salt
    • 15 grams, stems removed Parsley
    • 2 teaspoons, ground Black Pepper
    • 120 milliliters Extra Virgin Olive Oil
    • 89 milliliters Red Wine Vinegar
  4. Taste

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

    • 70 grams, 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