Name: Orzo deli salad
Total time: 20 min
Yield: Serves 2
Ingredients: ½ small red onion finely sliced; 2 tbsp red wine vinegar; a pinch caster sugar; 100g (or other small pasta shapes) orzo; 2 tbsp olive oil; 2 roasted red peppers chopped; 12 kalamata olives halved and pitted; ½ small jar artichoke hearts drained and cut into wedges; 6 SunBlush tomatoes chopped; a large handful basil shredded

½ small red onion
finely sliced
2 tbsp red wine vinegar
a pinch caster sugar
100g (or other small pasta shapes) orzo
2 tbsp olive oil
2 roasted red peppers
chopped
12 kalamata olives
halved and pitted
½ small jar artichoke hearts
drained and cut into wedges
6 SunBlush tomatoes
chopped
a large handful basil
shredded

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Toss the onion with the vinegar and sugar, and leave to sit while you cook the pasta. Cook the orzo following pack instructions, then drain really well.
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Add the olive oil and some seasoning to the onion, then tip in the orzo and all the veg, and toss. Add the basil and toss again.