Colourful orzo salad with roast peppers

Fed up with rice? Try orzo!

It’s like rice but is made of pasta and is delicious.

This has a real touch of the Mediterranean with its colourful vegetables, olive oil and tangy feta.

Prep time: 10 mins
Cook time: 20 mins
Servings: 1
Servings: 1


  • 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 are a rich source of vitamin C. One pepper has more vitamin C than an orange! C is traditionally thought of as a vitamin that wards off colds but it does much more than that. It helps us to absorb iron, supports health skin and tissue, plays a part in a healthy nervous system, helps to produce energy and yes, supports immunity. They have excellent amounts vitamin A for eye health and anti-inflammation as well as vitamin B6 for brain and nerve health and efficient metabolism.

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.

Find your new natural

Make the easy switch to being vegetarian with our weekly Nutrition for Everyone plan.

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.

Julia Child

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

Share this recipe