Orzo with roasted squash, walnuts and sun-dried tomatoes

  • Serves 4

This nutty pasta salad makes a great work lunch or BBQ plate - the colours just ooze summer, don't you think?

Tomato nutty orzo

Recipe courtesy of California Walnuts



  • Butternut squash 800g, peeled and diced
  • Red pepper 1, diced
  • California Walnut Halves 75g
  • Sundried tomatoes in oil 150g, halved plus 2 tbsp of olive oil
  • Honey 1 tsp
  • Smoked paprika 1½ tsp
  • Orzo pasta 200g
  • Fresh basil 25g, shredded


  • Step 1

    Preheat the oven to 200oC, gas mark 6.

  • Step 2

    Place the squash, pepper and walnuts in a large roasting tin and toss in 1 tbsp sun dried tomato oil, honey and paprika, season and bake for 25 minutes or until tender.

  • Step 3

    Meanwhile, cook the orzo pasta in boiling water for 9-10 minutes until tender, drain well.

  • Step 4

    Stir the pasta into the vegetables with the sun-dried tomatoes, remaining 1 tbsp sun dried tomato oil and the basil. Season to taste.

Cooks tip

Great with chorizo roasted with the squash. Try using cooked brown rice or whole wheat macaroni instead of orzo pasta.