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Rainbow orzo pasta salad recipe
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11 ratings
This colourful pasta salad recipe is packed full of veggies and herbs, and finished with creamy salad cheese. It makes a fab barbecue side dish! See method
Ingredients
- 300g orzo pasta
- 2 tbsp extra-virgin olive oil
- 2 large courgettes, cut into 1cm thick half moons
- 125g red and yellow tomatoes, halved
- ½ small red onion, finely chopped
- 80g baby spinach
- 80g black olives
- Finely grated zest ½ lemon plus wedges to serve
- 1½ tbsp red wine vinegar
- 1½ tsp Dijon mustard
- 1 tsp honey
- 2 tbsp finely chopped mint leaves
- 2 tbsp finely chopped coriander
- 80g reduced-fat salad cheese, roughly crumbled
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1885kj
449kcal
22%
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Fat
14g
20%
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Saturates
3g
15%
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Sugars
5g
6%
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Salt
1.2g
19%
of the reference intake
Carbohydrate 61g
Protein 17.6g
Fibre 1.5g
Method
- Bring a large pan of water to the boil and cook the orzo according to packet instructions, then drain and rinse under cold water.
- Meanwhile, heat ½ tbsp olive oil in a large frying pan set over a medium high heat and fry the courgette for 5-6 mins until tender and lightly golden.
- Toss the orzo with the courgettes, tomatoes, red onion, spinach, olives and lemon zest. Mix the remaining 1½ tbsp olive oil, vinegar, mustard and honey together in a small mixing bowl and season well. Toss the dressing through with the herbs and reduced-fat salad cheese and serve with extra lemon wedges.
See more Vegetarian recipes