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Rainbow orzo pasta salad recipe

Rainbow orzo pasta salad recipe

9 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


  • 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

  • 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


  1. Bring a large pan of water to the boil and cook the orzo according to packet instructions, then drain and rinse under cold water.
  2. 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.
  3. 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

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