RECIPE: Gluten-free orzo salad with basil pesto, olives & feta

Serves: 4

Ingredients:

375ml (1 cups) gluten-free orzo pasta (or use quinoa)

125ml (½ cup) basil pesto

200g feta cheese, crumbled

15 kalamata olives, pitted and roughly chopped

1 small red onion, finely sliced

Juice of a lemon

Salt and pepper, to taste

• Fresh basil leaves, to serve

Method:

1. Bring a large pot of salted water to the boil, add the orzo and cook until al dente, about 8 minutes. Drain well and toss with the pesto.

2. Crumble in the feta and stir in the olives, onion and lemon juice.

3. Season with salt and pepper and serve topped with fresh basil leaves.