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
Serves 1
2 peppers, different colours if you like, deseeded and sliced1 red onion, cut into thin wedges1 tbsp olive oil6 cherry tomatoes, halved25g orzo pasta25g feta cheese, crumbled2 tbsp roughly chopped basil
STEP 1Heat 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.STEP 2Cook 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.
