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Kiwi Summer Salad
Kiwi Summer Salad

Kiwi Summer Salad

15 Review(s)
Cook Minutes 27 Min
Prep : 15 minutes Cook: 10–12 minutes DIFF : Easy As
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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!

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
410 g can Wattie's Chunky Beetroot, drained
50 g feta, crumbled
1 red onion, thinly sliced
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How do I make it ?
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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.
Kraft Kitchen Tips!
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This recipe gets the Healthy Pick for Light Meals and Sides.
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To make gluten free, replace orzo pasta with rice, cooking as per packet instructions.
Made With
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Chunky Beetroot

Wattie’s Beetroot has long been a Kiwi favourite, grown with pride in the the rich soil of the Hawke’s Bay and harvested at their peak.
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