Recipe: Roasted vegetable salad with Orzo

Serves 4

This is a fabulous salad for using a mixture of vegetables. The Orzo gives an interesting texture and turns it from a side to a meal. Garnish with your favourite nuts and seeds, feta, and a few herbs for freshness. 


  • 1 cup orzo pasta
  • 1/4 cup olive oil, plus 2 tbsp for dressing 
  • 1 tsp cajun spice or all purpose seasoning 
  • 1 red onion, cut into wedges
  • 2 cloves garlic, sliced
  • 2 coloured peppers,l de-seeded and diced 
  • 1 small eggplnat, chunky, diced
  • 1 Zucchini, diced
  • 1/4 cauliflower, cut into florrets
  • 1/4 broccoli, cut into florets
  • 2 tbsp lemon juice
  • 2 tbsp seeds (pumpkin, sesame, sunflower, etc)
  • 50g feta cheese, crumbled
  • Fresh parsley to garnish
  1. preheat the oven to 180C. cook the pasta as per the packet instructions, drain and set aside. 
  2. Toss the cut vegetables in the oil and season. Arrange in a single layer on a lined baking tray and roast for 20 minutes until caramelised and tender. 
  3. Combine the veggies and the orzo. dress with lemon juice combined with olive oil. 
  4. Serve in bowls, topped with crumbled feta, nuts, seeds and parsley. 

* If the orzo sticks together, just refresh under warm water, or toss with a tablespoon of oil – this will separate the grains. 

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