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Aegean Orzo & Quinoa Salad

A 50/50 orzo-and-quinoa blend that eases into whole grains without losing the pasta salad feel.
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This Aegean Orzo & Quinoa Salad blends Sandridge’s fully cooked orzo and quinoa, giving operators a way to ease into whole-grain menuing while keeping the familiar texture guests expect from a pasta salad. Fresh tomato, creamy feta, and Markon’s Ready-Set-Serve Shredded Kale Blend round out the bowl, finished with a Tavolini Extra Virgin Olive Oil and lemon dressing. It’s a globally inspired, high-margin salad program that trims dicing labor and offers a gradual, guest-friendly step toward MIND and Mediterranean diet menu goals.

Ingredients
  • 2.5 lb. Sandridge Fully Cooked Orzo #562286
  • 2.5 lb. Sandridge Fully Cooked Quinoa #602242
  • 1.5 lb. Vine-ripened tomatoes, chopped and seeded
  • 1.5 lb. Markon Ready-Set-Serve Shredded Kale Blend #619052
  • 0.5 lb. Red onion, chopped
  • 1 cup Tavolini Extra Virgin Olive Oil #758521
  • 0.5 cup Lemon juice, fresh
  • 1 lb. Feta cheese, crumbled #251043
  • 0.75 lb. Kalamata olives, pitted and halved
  • 2 lb. (bed/garnish) Markon RSS Hearts and Hearts Salad Blend #573061
  • Sea salt and black pepper to taste

Prep & Assembly:

  1. Heat Sandridge Orzo and Sandridge Quinoa per package directions; drain well and cool to 40°F or below before assembly.
  2. In a mixing tub, combine chilled orzo and quinoa with chopped tomatoes, shredded kale blend, and red onion.
  3. Whisk Tavolini Extra Virgin Olive Oil and lemon juice with a pinch of sea salt and black pepper; pour over the mixture and toss to coat evenly.
  4. Gently fold in crumbled feta and kalamata olives, taking care not to break down the cheese.
  5. For plating, portion Markon RSS Hearts and Hearts Salad Blend as a bed, then top with a 4 oz. scoop of orzo-quinoa salad.
  6. Cover and hold at 40°F or below; use within your standard operator shelf-life window.

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