Somewhere between a rice and a pasta salad, this recipe is inspired by a Greek salad, packed with green beans, cucumber, tomatoes, olives, red onion and herbs.
The recipe below is vegan if you use a vegan-suitable stock cube, but it would also be delicious with crumbled feta on top too.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
394
Ingredients
For the salad
1
vegetable stock cube
250g
orzo, see intro
200g
fine green beans, trimmed and halved
1/2
medium cucumber, halved, deseeded and finely sliced
200g
cherry tomatoes, quartered
1/2
-1 red onion, finely sliced, to taste
100g
pitted Kalamata olives, halved
1
red chilli, deseeded and finely chopped
small handful mint, leaves picked and roughly chopped
small handful parsley, roughly chopped
For the dressing
21/2Tbsp.
extra virgin olive oil
1tsp.
dried oregano
11/2Tbsp.
red wine vinegar
Directions
Step 1For the salad, bring a large pan of salted water to the boil and stir in the stock cube to dissolve. Add the orzo and cook according to pack instructions, adding the beans for the final 3min. Drain and rinse under cold water until cool. Drain well.
Step 2Meanwhile, in a large shallow serving bowl mix all the dressing ingredients with plenty of seasoning. Add the orzo mixture and remaining salad ingredients. Mix to combine and check seasoning. Serve.
What is orzo?
Named after its resemblance to barley, orzo is a form of small rice-shaped pasta.
What would you serve this with?
This orzo salad would make a lovely addition to a picnic spread, as it keeps and travels well. Or to turn it into a main meal serve with some steamed or grilled salmon, our air fryer pork chops, or some chicken skewers.
Per Serving:
Calories: 394
Protein: 11g
Total fat: 14g
Carbs: 52g
Total sugars: 7g
Fibre: 8g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
