Summer Orzo Salad
I can not believe we’re over half-way through April already - this year is flying by and I’m sure most of you (including myself!) are so excited for the delightful warm weather and summer to come!
One of the things I love and enjoy the most during this season is the tasting of deliciously fresh and ripe fruits and vegetables - seriously, if I had to choose something to eat every single day during summer it’d be salad. But not the average and boring lettuce, tomato and cucumber salad, NO WAY! A nourishing and balanced bowl full of nutrient-dense and flavourful foods.
Today I want to share with you one of my favourite Mediterranean-inspired salads I love to have during the hot and sunny months. It’s easy and quick to make, and ideal for meal prepping.
Ingredients
200g orzo pasta
1 can white kidney beans
2 cans tinned tuna
2 cups cucumber
1 red bell pepper
6 cherry tomatoes
6 sun-dried tomatoes
2 cooked beetroots
1 pack of mixed leaves
1 cup feta cheese
3/4 cup olive oil
2tbsp balsamic vinegar
1tbsp oregano
salt and pepper
Method
Cook the orzo in slightly salted boiling water for 8-10 minutes until al dente or preferred consistency. Drain and rinse with cold water.
Transfer the cooked past into a large salad bowl. Rinse the canned beans and incorporate into the bowl alongside the tinned tuna and mixed leaves.
Chop the vegetables, crumble the feta cheese and add into the bowl.
Dress the salad by pouring the olive oil, balsamic vinegar, oregano, salt and pepper. Mix well until all the ingredients are coated.
Refrigerate for at least 1 hour before serving. This will ensure that all ingredients absorb the flavours from the dressing making it richer and so refreshing!