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The peppers can also be used raw in this salad, but roasting gives them added flavour.  Regular paprika can also be used.

Orzo Salad with Roasted Ontario Greenhouse Peppers & Cucumbers

Makes 6 cups (1.5L) 4 to 6 servings

Orzo Salad with Roasted Ontario Greenhouse Peppers & Cucumbers
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  • 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.
  • Dressing
  • 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


  1. Cook pasta according to package directions and drain well; place in large bowl.
  2. Combine dressing ingredients and toss with hot pasta. Set aside to cool, loosening with a fork occasionally.
  3. Place peppers, cut side down, on greased baking sheet and broil 6 inches
  4. (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.
  5. 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.

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