Orzo Pasta Salad
This easy Mediterranean orzo pasta salad is fresh, flavourful, and perfect for meal prep. A light yet satisfying dish that's ideal for lunches, picnics, BBQs, or as a simple side.
Servings: 6 servings
Calories: 341kcal
Ingredients
- 300 g of Orzo
- 400 g of Butter beans jarred; drained weight
- 180 g of Cucumber diced
- 100 g of Tomatoes diced
- 60 g of Olives halved
- 70 g of Red bell pepper diced
- 50 g of Sun-dried tomatoes diced
- 60 g of Light Feta crumbled
- 2 tablespoon of Olive oil extra virgin
- 2 tablespoon of Lemon juice
- 1 teaspoon of Dijon mustard
- 5 g of Fresh dill finely chopped
- 2 pinch of Sea salt
- 2 pinch of Ground black pepper
Instructions
- Cook the orzo for 7-10 minutes, until al dente. Try not to overcook the pasta.
- Put the cooled orzo into a large mixing bowl.
- Add the rest of the ingredients.
- Mix well to combine everything.
Orzo continues to soften slightly as it cools and absorbs the dressing, so a firm, al dente texture works best. Drain the orzo thoroughly, then rinse it briefly under cold running water. This stops the cooking process and removes some of the surface starch, helping to prevent the pasta from clumping together. Shake away as much excess water as possible. Spread the orzo over a large plate or baking tray and leave it to cool completely.
Notes
- Cool the orzo completely before mixing with the other ingredients. Warm pasta can soften the vegetables and cause the feta to melt into the dressing. Allowing the orzo to cool first keeps the different textures distinct.
- Drain everything thoroughly. Watery cucumber, wet beans and undrained pasta can make the finished salad bland and wet. Drain the ingredients well before combining them. For an especially crisp salad, remove the watery centre of a large cucumber before dicing it. Small Persian or mini cucumbers usually need no preparation beyond chopping.
- Dice the vegetables evenly. Small, evenly sized pieces are easier to eat and ensure that each spoonful includes pasta, vegetables, beans and feta.
- The salad can be served immediately, but the flavour improves if it rests in the refrigerator for 20 to 30 minutes.
- Before serving, give it another gentle toss. If the orzo has absorbed a lot of the dressing, add a small drizzle of olive oil or a squeeze of lemon juice to loosen and refresh it.
Nutrition
Serving: 1portion | Calories: 341kcal | Carbohydrates: 52g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 710mg | Potassium: 511mg | Fiber: 6g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 29mg | Calcium: 43mg | Iron: 2mg
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