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Orzo Pasta Roast Beef Salad

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Total time: 20 minutes

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Serves 4

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5.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1⅓ cup - Whole wheat orzo pasta

1 cup - Non-fat plain Greek yogurt

pinch - Salt

pinch - Black ground pepper

½ cup - Green peas, frozen thawed

1 tbsp - Olive oil

200g - Roast beef (store bought, ready to eat)



Measuring cups and spoons, knife, chopping board, mixing bowl, cooking pot, colander and wooden or metal spoon.


1. Slice the roast beef into bite-size pieces. Set aside.

2. Blanch the frozen green peas in boiling water for 1 min. Remove   the green peas from the boiling water and put them in an ice-water bath to   cool them down. Drain green peas using a colander. Set aside.

3. Boil the water with a pinch of salt in a cooking pot. Add the orzo   pasta and boil for about 10 minutes or until it has a firm, chewy texture, stir occasionally to prevent it from sticking together. Drain in a colander   and discard any excess water.

4. Run the pasta under cold running water. Drain and set aside.

5. Combine cooked orzo pasta, roast beef, green peas, and yogurt in a large bowl. Toss to coat evenly.

6. Season with salt and pepper to taste. Transfer to a serving bowl and serve.


1 serving = about 241g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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