Orzo pasta salad in containers

Easy Orzo Pasta Salad

Quick, healthy, and packing a punch of flavour. What’s not to love about Mimi Harrison’s veggie packed halloumi orzo salad? Not to mention a serving size only costs around £1.68. Store it in the fridge for meal prep or bring it to a summer gathering.

Serves 5

Cook time: 15 minutes

Ingredients:

  • 350 g orzo
  • 350 g frozen sweet corn
  • 450 g (2 packs) low fat halloumi, sliced into small chunks
  • 6 salad tomatoes, finely diced
  • 1 cucumber, finely diced
  • 1/2 red onion, finely diced
  • Small handful of fresh dill, finely chopped

Cupboard Essentials

  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tbsp red wine vinegar
  • 1 tsp oregano
  • Salt and pepper
  1. Add orzo to pot of heavily salted boiling water. Set timer according to packet instructions. 5 minutes before orzo is ready, add the frozen sweetcorn to cook.
  2. Meanwhile, fry the halloumi chunks with half of the olive oil on medium heat until golden brown (around 3 minutes per side).
  3. Drain and rinse the orzo and sweetcorn in cold water until cool.
  4. In a large bowl, mix the remaining olive with vinegar, oregano, paprika, half of the dill and a large pinch of salt and pepper. Mix all the ingredients in the dressing except the halloumi.
  5. Serve with halloumi and the rest of the fresh dill on top.

It’s best to wait at least 1-2 hours before serving, preferably overnight, for the best flavour!

Image: https://beatthebudget.com/recipe/orzo-pasta-salad/

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