The peppers can also be used raw in this salad, but roasting gives them added flavour. Regular paprika can also be used.
Makes 6 cups (1.5L) 4 to 6 servings
- 1½ cups (375 mL) orzo pasta*
- 2 Ontario Greenhouse Red or Yellow Peppers, halved, and seeded
- 1 cup (250 mL) diced Ontario Greenhouse Cucumbers
- 1/3 cup (75 mL) chopped red onion
- 1/3 cup (75 mL) chopped fresh dill
- *Miss Fruits and Vegetables, Mairlyn Smith recommends trying barley in place of the orzo. This rich chewy grain is a terrific substitution for traditional pasta and will give you an extra boost of fibre.
- 3 tbsp (45 mL) red wine vinegar
- 2 cloves Ontario Garlic, minced
- ½ tsp (2 mL) each salt, black pepper and smoked paprika
- ¼ cup (50 mL) olive oil
- Cook pasta according to package directions and drain well; place in large bowl.
- Combine dressing ingredients and toss with hot pasta. Set aside to cool, loosening with a fork occasionally.
- Place peppers, cut side down, on greased baking sheet and broil 6 inches
- (15 cm) from element until blackened, about 10 minutes. Place in bowl and cover with plastic wrap. Cool enough to handle. Remove skin and coarsely chop.
- Add peppers, cucumber, red onion and dill to pasta. Toss to mix well. Serve at room temperature or chilled.
Nutrients per serving (1 cup/250 mL): 268 calories, 10 g total fat, 199 mg sodium, 40 g carbohydrates, 3 g fibre, 7 g protein. Excellent source of thiamin, folate and vitamin C.