RECIPE: Orzo & roasted pepper salad

Feta, pine nuts and olives give this posh pasta salad a Greek feel

03 March 2014 - 02:00 By Hilary Biller
Orzo and roasted pepper salad.
Orzo and roasted pepper salad.
Image: Craig Scott

Serves: 4-6


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


  1. Combine the onion, vinegar, olive oil, garlic and salt and set aside to marinate.
  2. 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.
  3. Cook the orzo or risoni pasta in salted boiling water until tender. Drain and rinse under cold water.
  4. Combine the cooled pasta with the onion mixture, peppers, olives, cheese, pine nuts and mint. Toss and serve.