NZ Woman's Weekly

Roasted vegetable salad with orzo

  • Servings


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
  • ¼ 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, deseeded and diced
  • 1 small eggplant, chunky dice
  • 1 zucchini, diced
  • ¼ cauliflower, cut into florets
  • ¼ broccoli, cut into florets
  • 2 tbsp lemon juice
  • 2 tbsp seeds (pumpkin, sesame, sunflower, almonds, etc)
  • 50g feta cheese, crumbled
  • Fresh parsley, to garnish

1 Preheat the oven to 180ºC. Cook 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 veges and the orzo. Dress with lemon juice combined with olive oil.

4 Serve in bowls, topped with crumbled feta, nuts and 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.

Photos: Nick tresidder • Props: Natalie Hoelen

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author

Subscribe to the magazine

Fergie’s found ‘The One’

Fergie's new man's secret past is revealed

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.