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Rainbow orzo pasta salad recipe

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

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