Rainbow orzo salad

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

  • Prep:10 mins
    Cook:20 mins
    plus cooling
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 422
  • fat 18g
  • saturates 6g
  • carbs 52g
  • sugars 30g
  • fibre 9g
  • protein 13g
  • salt 1g


  • 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


  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.

  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.

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