Orzo Salad with Feta, Spinach, White Beans and Roasted Red Peppers

with Lemon, Honey and Dijon Dressing, Fresh Mint & Basil and a Crispy Baguette

  • 20 min
Family Friendly
Vegetarian
Spicy
Dairy product
High in fiber
Freshen your evenings with our orzo salad, packed with aromatic basil, tangy feta and a sweet homemade sauce!
Recipe 2071

Ingredients

50 g
Baby Spinach
6 g
Basil
1 tsp
Dijon Mustard
75 g
Feta
2 tsp
Garlic and lemon
14 ml
Honey
1
Lemon(s)
1
Mini Baguette(s)
1
Mini Cucumber(s)
4 g
Mint
1 tbsp
Olive Oil (not included)
3/4 cup(s)
Orzo
1/2
Red Onion(s)
1
Roasted Red Pepper(s)
270 ml
White Kidney Beans
Nutritional facts
Serving per portion
Amount / Serving
Calories
716 kcal
Total fat
18 g
Saturated Fat
7 g
Sodium
987 mg
Total Carbohydrate
111 g
Fiber
12 g
Sugar
11 g
Proteins
29 g

Instructions

Recipe 2071, Step 1
1

Cook the pasta

Preheat oven at 400F

Bring a pot of salted water to a boil over medium-high heat. Add pasta and cook for 7-10 minutes, stirring from time to time until pasta is cooked (al dente). Drain and rinse with cold water.

Recipe 2071, Step 2
2

Prepare the ingredients

Dice the red onion. Cube the cucumber. Chop mint, basil and spinach. Slice the roasted red pepper. Crumble the feta. Rinse and drain the white beans. Zest and juice the lemon.

Recipe 2071, Step 3
3

Make the dressing

In a small bowl, mix the olive oil, the lemon juice, the dijon, the spices, the honey and some black pepper to taste.

Recipe 2071, Step 4
4

Toast the bread

Put the bread in the oven and toast it, about 5 minutes, until golden.

Recipe 2071, Step 5
5

Make the salad Put the pasta, veggies, herbs and beans in a bowl and mix well. Add the dressing and feta.

Recipe 2071, Step 6
6

Serve

Serve the salad with a side of bread and butter. Garnish the salad with lemon zest.