Recipe

Capsicum, zucchini and orzo salad

Jul 31, 2009 2:00pm
  • 40 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Capsicum, zucchini and orzo salad
  • 1 medium_piece (200g) red capsicum (bell pepper)
  • 1 medium_piece (200g) yellow capsicum (bell pepper)
  • 1 cup (220g) orzo pasta
  • 2 large_piece (300g) zucchini, grated coarsely
  • 1/2 cup fresh oregano leaves
  • 1/4 cup fresh flat-parsley leaves, chopped coarsely
  • 1/2 cup (75g) seeded kalamata olives, quartered
  • 2 tablespoon olive oil
  • 2 tablespoon red wine vinegar

Method

Capsicum, zucchini and orzo salad
  • 1
    Quarter capsicums, discard seeds and membranes. Roast capsicum, skin-side up, under hot grill or in very hot oven, until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes, peel away skin then slice thinly.
  • 2
    Meanwhile, cook orzo in large saucepan of boiling salted water until tender, drain.
  • 3
    Place capsicum and orzo in large bowl with remaining ingredients, toss gently to combine. Season to taste.

Notes

Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni. To save time, you can buy roasted capsicum pieces from the deli.

The Latest from Food To Love