Perfect for a picnic or summer dinner. Orzo pasta salad is loaded with slivers of pickled red onions & peppers, juicy baby tomatoes, fresh dill and brightened with a tangy apple cider & honey vinaigrette. Topped with tender slices of ostrich fillet and dollops of creamy sour cream. It’s a yes from us.
Ostrich & Orzo Pasta Salad
Ostrich & Orzo Pasta Salad
with baby tomatoes, pickled red onion & fresh dill
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Dressing
- Free-range Ostrich Fillet
- Fresh Dill
- Green Leaves
- NOMU Provençal Rub
- Orzo Pasta
- Ostrich
- Pickled Bell Peppers
- Red Onion
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
ORZO DELICIOUS
Boil the kettle. Fill a pot for the orzo with 200ml of boiling water and add a pinch of salt. Once boiling, cook the orzo for 7-10 minutes until al dente. Remove from the heat, drain if necessary, and toss through ½ the rub and a drizzle of oil.
QUICK PICKLE
In a small bowl, combine the dressing, the sliced onion, and seasoning. Set aside to pickle.
SIZZLING STEAK
Place a pan over medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the remaining rub to baste the steak. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season.
KEEP IT FRESH
Drain the pickled onions and reserve the pickling liquid. In a salad bowl, combine the cooked orzo, the chopped pickled peppers, the halved baby tomatoes, the rinsed leaves, ½ the chopped dill, and the pickled onions (to taste). Drizzle over the reserved pickling liquid, a drizzle of olive oil, and seasoning.
PLATE UP!
Plate up the orzo salad. Top with the ostrich slices. Dollop over the sour cream and garnish with the remaining dill. All yours, Chef!
Orzo Pasta - 100ml
NOMU Provençal Rub - 7,5ml
Dressing - 30ml
Red Onion - 1
Free-range Ostrich Fillet - 150g
Pickled Bell Peppers - 20g
Baby Tomatoes - 100g
Green Leaves - 20g
Fresh Dill - 4g
Sour Cream - 30ml
ORZO DELICIOUS
Boil the kettle. Fill a pot for the orzo with 400ml of boiling water and add a pinch of salt. Once boiling, cook the orzo for 7-10 minutes until al dente. Remove from the heat, drain if necessary, and toss through ½ the rub and a drizzle of oil.
QUICK PICKLE
In a small bowl, combine the dressing, the sliced onion, and seasoning. Set aside to pickle.
SIZZLING STEAK
Place a pan over medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the remaining rub to baste the steak. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season.
KEEP IT FRESH
Drain the pickled onions and reserve the pickling liquid. In a salad bowl, combine the cooked orzo, the chopped pickled peppers, the halved baby tomatoes, the rinsed leaves, ½ the chopped dill, and the pickled onions (to taste). Drizzle over the reserved pickling liquid, a drizzle of olive oil, and seasoning.
PLATE UP!
Plate up the orzo salad. Top with the ostrich slices. Dollop over the sour cream and garnish with the remaining dill. All yours, Chef!
Orzo Pasta - 200ml
NOMU Provençal Rub - 15ml
Dressing - 60ml
Red Onion - 1
Free-range Ostrich Fillet - 300g
Pickled Bell Peppers - 40g
Baby Tomatoes - 200g
Green Leaves - 40g
Fresh Dill - 8g
Sour Cream - 60ml
ORZO DELICIOUS
Boil the kettle. Fill a pot for the orzo with 600ml of boiling water and add a pinch of salt. Once boiling, cook the orzo for 7-10 minutes until al dente. Remove from the heat, drain if necessary, and toss through ½ the rub and a drizzle of oil.
QUICK PICKLE
In a small bowl, combine the dressing, the sliced onion, and seasoning. Set aside to pickle.
SIZZLING STEAK
Place a pan over medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the remaining rub to baste the steak. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season.
KEEP IT FRESH
Drain the pickled onions and reserve the pickling liquid. In a salad bowl, combine the cooked orzo, the chopped pickled peppers, the halved baby tomatoes, the rinsed leaves, ½ the chopped dill, and the pickled onions (to taste). Drizzle over the reserved pickling liquid, a drizzle of olive oil, and seasoning.
PLATE UP!
Plate up the orzo salad. Top with the ostrich slices. Dollop over the sour cream and garnish with the remaining dill. All yours, Chef!
Orzo Pasta - 300ml
NOMU Provençal Rub - 22,5ml
Dressing - 90ml
Red Onion - 1
Free-range Ostrich Fillet - 450g
Pickled Bell Peppers - 60g
Baby Tomatoes - 300g
Green Leaves - 60g
Fresh Dill - 12g
Sour Cream - 90ml
ORZO DELICIOUS
Boil the kettle. Fill a pot for the orzo with 800ml of boiling water and add a pinch of salt. Once boiling, cook the orzo for 7-10 minutes until al dente. Remove from the heat, drain if necessary, and toss through ½ the rub and a drizzle of oil.
QUICK PICKLE
In a small bowl, combine the dressing, the sliced onion, and seasoning. Set aside to pickle.
SIZZLING STEAK
Place a pan over medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the remaining rub to baste the steak. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season.
KEEP IT FRESH
Drain the pickled onions and reserve the pickling liquid. In a salad bowl, combine the cooked orzo, the chopped pickled peppers, the halved baby tomatoes, the rinsed leaves, ½ the chopped dill, and the pickled onions (to taste). Drizzle over the reserved pickling liquid, a drizzle of olive oil, and seasoning.
PLATE UP!
Plate up the orzo salad. Top with the ostrich slices. Dollop over the sour cream and garnish with the remaining dill. All yours, Chef!
Orzo Pasta - 400ml
NOMU Provençal Rub - 30ml
Dressing - 120ml
Red Onion - 1
Free-range Ostrich Fillet - 600g
Pickled Bell Peppers - 80g
Baby Tomatoes - 400g
Green Leaves - 80g
Fresh Dill - 15g
Sour Cream - 125ml
Woolies Products in this dish
