Orzo Pasta Salad ( in 10 minutes)
This easy orzo salad includes fresh veggies, pan-fried halloumi, and a tangy homemade dressing. This healthy recipe is perfect as a side or main dish.
Servings: 5
Calories: 563kcal
Cost: £1.68
Ingredients
- 350 g orzo (£0.75)
- 350 g frozen sweet corn (£1.75/3)=(£0.58)
- 450 g (2 packs) low fat halloumi, sliced into small chunks (£2.40x2)=(£4.50)
- 6 salad tomatoes, finely diced (£0.95)
- 1 cucumber, finely diced (£0.89)
- ½ red onion, finely diced (£0.12)
- Small handful of fresh dill, finely chopped (£0.60)
Cupboard Essentials
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- 1 tsp oregano
- Salt and Pepper
Instructions
- Start by adding your orzo to heavily salted boiling water. Set your timer according to your packet instructions time. When there’s 5 minutes left on the timer, add the frozen sweetcorn to cook.
- Meanwhile, fry the halloumi chunks with half of the olive oil until golden brown, this should take around 6 minutes.
- Drain and rinse the orzo and sweetcorn in cold water until cool.
- In a large mixing bowl, add the dressing which is the remaining olive oil, red wine vinegar, oregano, paprika, half of the fresh dill and a large pinch of salt and pepper. Mix to combine, then add all of the elements of the salad (except the halloumi).
- Stir to combine, then serve (or divide into meal prep containers) and top with the halloumi and fresh dill.
Notes
- Avoid overcooking the pasta; remove it when al dente to maintain shape and consistency.
- Add dressing while the pasta is still warm to enhance flavour absorption.
- Do not rinse the pasta, as the starch helps the dressing blend in.
- Allow the salad to marinate for at least 1-2 hours, preferably overnight, for the best flavor.
- Add extra dressing right before serving to boost flavour and moisture.
Nutrition
Calories: 563kcal | Carbohydrates: 55g | Protein: 10g | Fat: 7g