Rainbow orzo salad

Orzo salad

Name: Orzo salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 2 peppers different colours if you like, deseeded and sliced; 1 red onion cut into thin wedges; 1 tbsp olive oil; 6 cherry tomatoes halved; 25g orzo pasta; 25g feta cheese crumbled; 2 tbsp roughly chopped basil

Steffi Dellner

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Serves 1

Easy

Prep: 10 mins

Cook: 20 mins

plus cooling

A star rating of 4.6 out of 5.15 ratingsRate

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

Vegetarian

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Test Kitchen tips for the perfect orzo salad:

We suggest cooking the orzo until it's just al dente, then rinse it briefly under cold water to stop it cooking any further. It keeps the pasta tender with just the right amount of bite.
This salad is very flexible, so you can add whatever you have to hand. Chickpeas, sultanas, grilled courgettes or roasted aubergine all work beautifully and make it a little more substantial.
For a little extra crunch, scatter over toasted almonds, pine nuts, pistachios or pumpkin seeds just before serving.
We think this salad tastes even better after 20 minutes or so at room temperature, which gives the flavours time to soak into the orzo.

Ingredients

Nutrition

Units:

MetricUS

2 peppers

different colours if you like, deseeded and sliced
1 red onion

cut into thin wedges
1 tbsp olive oil
6 cherry tomatoes

halved
25g orzo

pasta
25g feta cheese

crumbled
2 tbsp roughly chopped basil

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Nutrition: per serving

kcal422

low
fat18g
saturates6g
carbs52g
sugars30g
fibre9g
protein13g
salt1g

Method

step 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.
step 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.

Recipe from Good Food magazine, April 2014

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A star rating of 4.6 out of 5.15 ratings

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