Za’atar Vegetable & Orzo Salad with Soft-Boiled Eggs & Feta
Good to Make Ahead

Za’atar Vegetable & Orzo Salad

with Soft-Boiled Eggs & Feta

30 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For vibrant color and a bit of heat, we’re mixing tender orzo pasta with fresh sweet corn and smoky poblano pepper—sautéed with our herbaceous oregano and thyme-based za'atar.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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ingredients
Za’atar Vegetable & Orzo Salad with Soft-Boiled Eggs & Feta
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a bowl. Cut off and discard the stem of the poblano pepper; remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Cook the eggs:
2 Cook the eggs:

Carefully add the eggs to the pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; season with salt and pepper.

Cook the vegetables:
3 Cook the vegetables:

While the eggs cook, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the za’atar and demi-glace. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat.

Make the orzo salad & serve your dish:
4 Make the orzo salad & serve your dish:

Add the orzo to the same pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the cooked vegetables, lime zest, lime juice, Peruvian peppers, and mascarpone to the pot. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the orzo salad topped with the feta (crumbling before adding) and seasoned eggs. Enjoy! 

Make ahead modifications:
5 Make ahead modifications:

Prepare as directed, except leave the cooked eggs unpeeled. Transfer the orzo salad and eggs to separate airtight containers; cool, uncovered, then cover and refrigerate. Refrigerate the feta. When ready to serve, if necessary, stir 2 tablespoons of hot water into the orzo to loosen. Peel the eggs; season with salt and pepper. Serve as directed. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a bowl. Cut off and discard the stem of the poblano pepper; remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

2 Cook the eggs:

Carefully add the eggs to the pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; season with salt and pepper.

Cook the eggs:
Cook the vegetables:
3 Cook the vegetables:

While the eggs cook, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the za’atar and demi-glace. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat.

4 Make the orzo salad & serve your dish:

Add the orzo to the same pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the cooked vegetables, lime zest, lime juice, Peruvian peppers, and mascarpone to the pot. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the orzo salad topped with the feta (crumbling before adding) and seasoned eggs. Enjoy! 

Make the orzo salad & serve your dish:
Make ahead modifications:
5 Make ahead modifications:

Prepare as directed, except leave the cooked eggs unpeeled. Transfer the orzo salad and eggs to separate airtight containers; cool, uncovered, then cover and refrigerate. Refrigerate the feta. When ready to serve, if necessary, stir 2 tablespoons of hot water into the orzo to loosen. Peel the eggs; season with salt and pepper. Serve as directed. Enjoy! 

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