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  • Writer's pictureBen Green

Rainbow Pasta Salad

Rainbow Pasta Salad... all the colours of the rainbow mixed with some plump orzo pasta. If you've never come across orzo pasta it's a short-cut pasta that's shaped like long-grain rice and is included in a lot of Greek or Turkish dishes, both hot and cold. As it's pasta it has that characteristic that means it easier to swallow than rice and can fill you nicely.


I've done this recipe with an oil-based dressing as this will add some extra 'slip' to the ingredients, which should be better for people who find swallowing more difficult. Mayo-based dressings are okay to use with this recipe but as these will result in a thicker dressing and therefore will make the salad harder to swallow. Plus, an oil-based dressing will be better for transporting on warmer days so it's a win-win situation, just make sure you add the dressing just before you eat the pasta (it will keep for 4-5 days in the fridge if you want to make it in advance).


The mixture of fresh colourful veg, fresh herbs, plump pasta and a yummy citrus-y dressing will mean that it tastes light, is nice and filling and nutritious for those bodies that are fighting cancer. Another bonus is that the lemoniness (new word!) should help cut through the metallic taste sometimes experienced during chemo whilst making the salad fresh and light.


This will serve about 4 people.




Ingredients - The Salad

350g Orzo Pasta

200g Cherry tomatoes

1 Orange bell pepper

1 Courgette

1/2 Red onion

1 Garlic clove (minced)

Zest of 1/2 lemon

Mozzarella (optional)

Fresh basil, finely chopped


Ingredients - The Dressing

2 tbsp Lemon juice

3 tbsp Extra virgin olive oil

55g Tahini

Salt and pepper


Method

1. Cook the orzo pasta as per the directions on the pasta packet. Once cooked, drain and rinse in cold water to stop the cooking process so the pasta doesn't go too soft and gummy. Let the pasta cool completely, you might want to drizzle some extra-virgin olive oil over it to stop it from sticking.


2. Preheat your oven to 180C/350F. Chop the tomatoes, bell pepper, courgette and red onion into manageable pieces (you'll probably have the best idea for your own swallowing) and add all to a large bowl.


3. Add the minced garlic and olive oil and mix until all the ingredients are thoroughly coated. Spread onto a baking tray lined with baking/parchment paper and roast, tossing every 8-10 minutes. You'll probably be aiming for around 20-25 minutes in total but the timings of this will change depending on how big you've chopped your veg, you'll want your veg to be cooked through, tender and just turning golden on the edges... but of course it's a matter of choice! Once cooked, remove from the oven and put the veg back into the large bowl to cool.


4. While the veg is cooling you can make the dressing. It's super easy... just add all ingredients to a small bowl and whisk until completely combined. If it's a little thick you can just add a little water and whisk again.


5. Once the veg and the pasta is cool add the pasta, the basil and the chopped mozzarella to the large bowl of veg with the lemon zest. Mix and when ready to serve add the dressing.


6. Job done!


Optional extras that you could add at the end before combining: Flaked salmon, chopped black olives, pine nuts, chopped spring onion, goats cheese instead of mozzarella (although this may be harder to swallow).

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