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Kiwi Summer Salad
This orzo pasta salad is quick to whip up using your pantry staples. With beetroot, baby peas, red onion and feta all tossed together with a zesty lemon dressing, it’s perfect to serve at your next BBQ!
Makes 4
Prep Time 15 minutes
Cook Time 10–12 minutes
Easy
Ingredients
1 cup orzo pasta
1 cup Wattie's frozen Baby Peas
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp liquid honey
¼ cup chopped fresh mint or parsley
410g can Wattie's Chunky Beetroot, drained
50g feta, crumbled
1 red onion, thinly sliced
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Cook the orzo pasta in plenty of boiling water until just cooked (al dente). Drain well. Refresh in cold water. Drain and place in a bowl. Step 2
Cook the Wattie's frozen Baby Peas according to packet directions. Set aside to cool. Step 3
Mix the olive oil, lemon juice, honey and mint or parsley together. Toss through the orzo pasta. Refrigerate for 10 minutes. Step 4
Just before serving, gently mix through the drained Wattie's Chunky Beetroot, baby peas, feta and red onion. Tips
This recipe gets the Healthy Pick for Light Meals and Sides.
To make gluten free, replace orzo pasta with rice, cooking as per packet instructions.
What do I need?
Select All
1
1 cup orzo pasta
2
1 cup Wattie’s frozen Baby Peas
3
2 Tbsp olive oil
4
2 Tbsp lemon juice
5
1 Tbsp liquid honey
6
¼ cup chopped fresh mint or parsley
7
410 g can Wattie's Chunky Beetroot, drained
8
50 g feta, crumbled
9
1 red onion, thinly sliced
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