Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Rainbow orzo pasta salad recipe

10 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

Serves 4
5 mins to prepare and 10 mins to cook
449 calories / serving
Vegetarian

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

Energy
1885kj
449kcal 22%
Fat
14g 20%
Saturates
3g 15%
Sugars
5g 6%
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