Rainbow orzo salad

Rainbow orzo salad

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(4 ratings)

Prep: 10 mins Cook: 20 mins plus cooling

Easy

Serves 1
This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal422
  • fat18g
  • saturates6g
  • carbs52g
  • sugars30g
  • fibre9g
  • protein13g
  • salt1g
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Ingredients

  • 2 pepper, different colours if you like, deseeded and sliced
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 red onion, cut into thin wedges
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 cherry tomato, halved
  • 25g orzo pasta
  • 25g feta cheese, crumbled
  • 2 tbsp roughly chopped basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.

  2. Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.

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Comments, questions and tips

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rosievimes's picture
rosievimes
23rd Sep, 2015
2.55
Tasty, but nothing special. A decent lunchbox meal.
annies
18th Jun, 2014
5.05
Very refreshing recipe, full of flavour and so easy to do. A great way to try orzo pasta and a change for usual pasta. Agree with soko141, I also added a little raspberry vinegar.
soko141
30th Apr, 2014
5.05
I love this recipe, its great for lunch to take to work and i think it will be great served as a side in the summer when we have a bbq. I added a little red wine vinegar with salt and pepper to the oil for the dressing to give it more of a kick, and topped with some toasted pine nuts.
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