Try this orzo deli salad, then check out our Greek salad, Niçoise salad and Sicilian salad.


  • 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


  • STEP 1

    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.

  • STEP 2

    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.


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