RECIPE: Orzo & roasted pepper salad
Feta, pine nuts and olives give this posh pasta salad a Greek feel
1 large red onion, finely sliced
45ml (3 tbsp) red wine vinegar
60ml (¼ cup) olive oil
1 clove garlic, crushed
5ml (1 tsp) salt
1 large red pepper
1 large yellow pepper
300g orzo or risoni (pasta shaped like rice)
60ml (¼ cup) black olives, pitted
200g goat's or feta cheese, crumbled
60ml (¼ cup) pine nuts, toasted
60ml (¼ cup) fresh mint, chopped
- Combine the onion, vinegar, olive oil, garlic and salt and set aside to marinate.
- Place the peppers on a baking tray and roast at 200°C until the skin blisters. Remove from the oven and cool in a plastic bag, then remove the skin and seeds and slice thinly.
- Cook the orzo or risoni pasta in salted boiling water until tender. Drain and rinse under cold water.
- Combine the cooled pasta with the onion mixture, peppers, olives, cheese, pine nuts and mint. Toss and serve.