Italian-style Orzo Salad
with Pesto and Sun-dried Tomatoes
A great lunch option!
Cals 418 · Prot 16 · Carbs 55 · Fat 16
Vegetarian
15 min
A great lunch option!
Cals 418 · Prot 16 · Carbs 55 · Fat 16
Vegetarian
Ingredients
Orzo
9*10*11*
200 Grams
Fresh parsley
15 Grams
Sun dried tomatoes
90 Grams
Cucumber
2 Piece
Lemon
1 Piece
Green pesto
2*4*
75 Grams
Rocket
40 Grams
Grated Parmesan
4*
45 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *2 Tree Nuts, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1737 / 418 |
| Fats (g) | 16.3 |
| of which saturated (g) | 1.9 |
| Carbohydrates (g) | 55 |
| of which sugars (g) | 12.4 |
| Fibers (g) | 5.8 |
| Proteins (g) | 15.6 |
| Salt (g) | 1.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil orzo
- Bring a large pot of salted water to the boil.
- Add the orzo.
- Cook for 8-10 min until 'al dente' or cooked to your liking.
- Drain and allow to cool.
2 Prep
- Meanwhile, pick and finely chop the parsley
- Roughly chop the sun dried tomatoes.
- Chop the cucumber into small bite-sized pieces.
- Zest the lemon and cut it into wedges.
3 Mix
- Add the cooked and cooled orzo to a large bowl.
- Add the pesto, lemon zest, parsley, rocket, sun dried tomatoes, cucumber and grated parmesan.
- Mix well and season with a squeeze of lemon juice and a pinch of salt and pepper to taste.
4 Serve
- Serve the Italian-style Orzo with Pesto and Sun-dried Tomatoes
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