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!
What do I need ?
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 ?
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.
Cook the Wattie’s frozen Baby Peas according to packet directions. Set aside to cool.
Mix the olive oil, lemon juice, honey and mint or parsley together. Toss through the orzo pasta. Refrigerate for 10 minutes.
Just before serving, gently mix through the drained Wattie’s Chunky Beetroot, baby peas, feta and red onion.
Kraft Kitchen 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.