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Whole Wheat Orzo Pasta Salad with Veggies

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Total time: 25 minutes

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Serves 4

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8.9 grams of fibre per serving

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


1 tb - Oil, olive

2 pcs - Garlic, cloves, minced

170g - Whole wheat orzo pasta, whole wheat

150g - Pumpkin, peeled, raw, diced

2 cup - Water

¼ pc - Lemon, fresh, juiced and zest

1 tsp - Spices, oregano, dried

1 cup - Arugula, raw

27 pcs - Tomato, cherry, medium size, quartered

1 dash - Salt, table

1 pinch - Pepper, black


Chopping board, Knife, Saucepan


1. Heat the olive oil in a saucepan over medium heat. Add garlic and sauté for 1 minute.

2. Add the whole wheat orzo pasta and pumpkin and sauté for another 2-3 mins.

3. Pour in water, lemon juice, lemon zest, and oregano. Stir and bring to a boil.

4. Lower the heat to low and simmer until the pasta is al dente, stir occasionally, about 12 mins.

5. Add arugula and cherry tomato. Sauté until the arugula wilts. Season with salt and black pepper

6. Plate the dish and serve.


1 serving = about 277g

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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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