Orzo Pasta Salad
User Reviews
5.0
6 reviews
Excellent
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Prep Time
12 mins
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Cook Time
12 mins
-
Total Time
20 mins
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Servings
4 people
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Calories
385 kcal
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Cuisine
Mediterranean, Turkish
Orzo Pasta Salad
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This Orzo Pasta Salad is fresh, healthy, and flavorful, easy to put together, and perfect for making ahead.
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Ingredients
For the Salad
- 200 g orzo
- 30 g pine nuts (lightly toasted)
- 30 g sultanas
- 25 g capers (roughly chopped)
- 80 g sun dried tomatoes (roughly chopped)
- 100 g peppers (diced)
- 1 small red onion (diced)
- 70 g radishes (sliced)
- 1 tablespoon wild garlic pesto
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Dressing
- 1 juice and zest of lemon
- 1 tablespoon extra virgin olive oil
- 2 tablespoon parsley (finely chopped)
- 1 tablespoon Dill (finely chopped)
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Instructions
Prepare the Orzo Pasta
- Place a pan filled with water + salt on medium heat and bring it to a boil.
- Add your orzo pasta and cook it for nine minutes (or as long as it is stated on the packaging). You can cook a couple of more minutes if you don't like your orzo al dente.
- Drain the orzo and cool it down under running cold water to stop it from cooking any further. This step is necessary to prevent orzo from getting too soft and soggy.
- Set it aside to drain any extra moisture, stirring occasionally to prevent the pasta from sticking together.
Prepare the Ingredients
- Peel and dice the red onion.
- Deseed and dice the peppers the same size as the onions.
- Trim the tops and tips of the radishes and slice them finely.
- Roughly chop the sun-dried tomatoes and capers.
- Lightly toast the pine nuts for intensifying the flavor.
- Wash, dry, and finely chop the herbs.
- Zest and juice one lemon.
Build the Salad
- Place the cooked & cooled orzo pasta in a large bowl.
- Toss in the pesto and seasoning, and mix well until all combined.
- Add the diced peppers, onions, sliced radishes, chopped capers, sun-dried tomatoes and herbs, lemon juice&zest, olive oil, pine nuts, and sultanas to the orzo.
- Mix all together gently with two forks until all nicely combined.
Equipments used:
Notes
- You can use cooked whole grain rice if you want to make this salad gluten-free.
- Let your orzo pasta cool down before adding the vegetables and herbs.
- Season the cooking water with a generous amount of salt to avoid blend-tasting salad.
- Don't forget to rinse the pasta under running cold water immediately after cooking it to avoid it getting sticky and lopsided.
- Use the best and freshest ingredients you can possibly get.
- Always use extra virgin olive oil and freshly squeezed lemon juice for the dressing.
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
63g
(21%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Cholesterol
0.3mg
(0%)
Sodium
535mg
(22%)
Potassium
1076mg
(31%)
Fiber
7g
(28%)
Sugar
16g
(32%)
Vitamin A
538IU
(11%)
Vitamin C
50mg
(56%)
Calcium
70mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 63g | 21% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 535mg | 22% |
| Potassium | 1076mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 50mg | 56% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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