Quick & Easy

Capsicum, zucchini and orzo salad

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.

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.


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