Colourful orzo salad with roast peppers

Orzo is like grains of rice, only it’s made of pasta and it’s a great addition to salads and roast veg.
Serves: 1 • Prep: 10 mins • Cook: 20 mins • Easy 
  • 2 sliced peppers, use different coloured ones
  • 1 medium red onion, cut into wedges
  • 6 cherry tomatoes, halved
  • 60g orzo pasta, female / 90g male
  • 25g feta
  • roughly chopped basil
  • olive oil
Fire up your oven to 200C, or 180C fan, or gas 6.

Put the sliced peppers and onion in your loveliest roasting tin, drizzle with oil and seasoning and mix it about. Roast for 20 mins. Add the tomatoes for the final 5 mins, or just leave them out if you fancy a bit of bite to them.

While things are in the oven cook your orzo, then drain it and run under cold water.

Allow the peppers and onions to cool for a few minutes before vigorously mixing with the orzo, tomatoes, basil and cheese.

Make this the night before, take to work and be prepared for the envious looks of your colleagues.
Nutrition info
Peppers have a wide diversity of nutrients and are generally quite overlooked in favour of more trendy veg such as avocados and kale.

They have excellent amounts of vitamin C for healthy skin and immunity and vitamin A for eye health and anti-inflammation; as well as vitamin B6 for brain and nerve health and efficient metabolism.

One pepper has more vitamin C than an orange!

They also contain a number of other B vitamins, including B1, B2, vitamin B3, folate, and pantothenic acid, as well as vitamin E (fights free radical damage that can harm cells), K, potassium, manganese, phosphorus, molybdenum, and fibre. An extraordinary range of goodness.

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

Get an eatnaturally plan
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. If you continue to use this site we will assume that you accept our use of cookies. Read our Cookie Policy.