Ingredients
- Orzo pasta 180g
- SpinneysFOOD Fresh Parsley A handful
- Snap peas 125g
- Pine nuts 30g
- SpinneysFOOD Burrata in Brine 285g
- SpinneysFOOD Organic Baby Spinach 60g
- Tatsoi leaves 30g
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- Shallot 1
- Garlic 1
- SpinneysFOOD Fresh Basil A handful
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 125ml
- SpinneysFOOD Organic Red Grape Vinegar 2 tbsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Tatsoi, parsley and spinach orzo salad
Asian 10 Mins Prep ยท 10 Mins Cook
- Cook the pasta according to the package instructions. Drain and set aside to cool completely.
- Chop the parsley and snap peas. Lightly toast the pine nuts in a pan. Tear the burrata into bite-sized pieces.
- In a large mixing bowl, combine the pasta, baby spinach, tatsoi leaves, parsley, snap peas, pine nuts and cheese. Gently toss to combine.
- To make the dressing, roughly chop the shallot and garlic. Place all the ingredients into a blender and blitz until smooth. Pour the dressing over the salad in the bowl and toss together.
- Serve immediately.