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Orzo salad recipe

Orzo salad recipe

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Try a refreshingly light orzo salad this summer - it will make the perfect accompaniment to any picnic dish. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 441 calories / serving
  • Vegetarian

Ingredients

  • 200g (7oz) orzo pasta
  • 5 tbsp extra-virgin olive oil
  • 1 lemon, zested and juiced (3 tbsp)
  • ¼ cucumber, peeled and finely sliced
  • 1 fennel bulbs, trimmed and very finely sliced
  • handful dill, chopped
  • 150g (5oz) feta, crumbled

Each serving contains

  • Energy

    1840kj
    441kcal     22%

  • Fat

    25g 36%

  • Saturates

    8g 38%

  • Sugars

    3g 4%

  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 39.7g Protein 14.1g Fibre 0.3g

Method

  1. Cook the orzo in plenty of boiling, salted water, according to pack instructions. Drain and toss with 1 tbsp olive oil.
  2. Once the pasta is cool, mix the remaining ingredients through and season well. Chill until ready to serve.

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