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Rainbow orzo pasta salad recipe

Rainbow orzo pasta salad recipe

4 ratings

This colourful pasta salad recipe is packed full of veggies and herbs, and finished with creamy Apetina Light cheese. It makes a fab barbecue side dish! See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 451 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 Apetina Light, roughly crumbled

Perfect with:

Apetina Light CheeseCreamy and soft, perfect for topping salads, potatoes and wraps Apetina Light Cheese
Creamy and soft, perfect for topping salads, potatoes and wraps
Shop ingredients
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    3g 16%
  • Sugars

    5g 6%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 60.5g Protein 17.9g 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 Apetina Light and serve with extra lemon wedges.

See more Vegetarian recipes

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