Orzo Salad

Orzo with Roasted Squash, California Walnuts & Sun-Dried Tomatoes

Course Salad
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 511kcal


  • 800 g butternut squash peeled and diced
  • 1 red pepper diced
  • 75 g California Walnut Halves
  • 150 g sun dried tomatoes in oil halved + 2 tbsp olive oil
  • 1 tsp honey
  • tsp smoked paprika
  • 200 g orzo pasta
  • 25 g pack basil shredded


  • Preheat the oven to 200oC, gas mark 6.
  • Place the squash, pepper and walnuts in a large roasting tin and toss in 1 tbsp sun dried tomato oil, honey and paprika, season and bake for 25 minutes or until tender.
  • Meanwhile, cook the orzo pasta in boiling water for 9-10 minutes until tender, drain well.
  • Stir the pasta into the vegetables with the sun-dried tomatoes, remaining 1 tbsp sun dried tomato oil and the basil. Season to taste.



Serving: 342g | Calories: 511kcal | Carbohydrates: 55.4g | Protein: 13g | Fat: 23.7g | Saturated Fat: 2.8g | Fibre: 11.8g | Sugar: 14g


Salt: 1.1g
Cook Tip:
Great with chorizo roasted with the squash. Try using cooked brown rice or whole wheat macaroni instead of orzo pasta.
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