Rainbow orzo pasta salad recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 1885kJ 449.0kcal
- Fat
- 14g
- Saturates
- 3g
- Sugars
- 5g
- Salt
- 1.2g
of the Reference intake
Carbohydrate 61.0gProtein 17.6gFibre 1.5g
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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 andreduced-fat salad cheeseand serve with extra lemon wedges.
- See more Vegetarian recipes
