This quick pasta salad, which is perfect for a lunchbox, keeps in the fridge for up to three days and is ready in 15 minutes. The orzo pasta (or you can use macaroni) is mixed with wilted cabbage, lemon zest and juice, garlic and olive oil, then finished with toasted pine nuts. It's fresh and tangy, and although the recipe uses Savoy cabbage, any green cabbage will work.

Get the recipe for orzo with crispy cabbage, lemon and pine nuts here

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