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
250 g orzo, see intro
200 g fine green beans, trimmed and halved
1/2 medium cucumber, halved, deseeded and finely sliced
200 g cherry tomatoes, quartered
1/2 -1 red onion, finely sliced, to taste
100 g 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
2 1/2 Tbsp. extra virgin olive oil
1 tsp. dried oregano
1 1/2 Tbsp. 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
