Roasted Red Pepper And Black Olive Orzo Salad

 
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Serves 4-6

 

 

Ingredients:

  • 1 ½ cups uncooked orzo pasta

  • 1 cup oil-cured black olives, pitted

  • 1 cup cherry tomatoes, halved

  • 1 bunch parsley, chopped

  • 1 clove garlic, minced

  • 2 red peppers

  • 1 cup olive oil

 

Procedure:

  1. Cook orzo in a pot of salted boiling water until al dente. Rinse with cool water and set aside in a large mixing bowl.

  2. Over a grill or burner, char the red peppers until blackened on the outside. Set aside in a bowl and wrap with plastic wrap. This will make the skin easier to remove.

  3. Once the red peppers have cooled, remove the skin using a spoon to scrape away the charred skin and the seeds inside. Roughly chop the peppers and set aside.

  4. In a sauté pan over medium/ high heat, add 3 tablespoons of olive oil. When hot, add the garlic and cherry tomatoes, and sauté for one minute, seasoning with a little salt and pepper.Add the contents of the pan to the orzo pasta, along with the remaining olive oil, red peppers, parsley and olives. Adjust seasoning and serve immediately.

 
 
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