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A Day of Microwave Meals (With a Twist) and a Mediterranean Pasta Salad

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion
Author Charlotte Oates


  • 80 g orzo pasta
  • A handful of baby spinach
  • 2" cucumber
  • A handful of cherry or baby plum tomatoes
  • 1 tbsp feta cheese heaped
  • A handful of black olive
  • A few fresh mint leaves
  • 1 tsp olive oil
  • ½ lemon juice only


  • Cook the pasta.
  • Once cooked, drain away the water and put into a bowl. Mix in the spinach leaves (the residual heat from the pasta will wilt the leaves slightly).
  • Slice the cherry tomatoes and olives and chop the cucumber into small cubes and add them to the salad.
  • Crumble over the feta cheese.
  • Make the dressing by shredding the mint leaves and put them into a small bowl. Add the lemon juice and olive oil and mix well. Drizzle over the salad, toss everything together and serve.


Recipe serves 1 but can easily be increased to make as much as you want.