Rainbow Orzo Pasta Salad
Here’s our cooks tip: the key to making this colourful and pretty salad is to ensure all the ingredients are around the same size. Then simply mix through Eta Avocado & Garlic Dressing for a tasty salad packed full of great flavours.
Author: Foodinaminute/Photo credit to foodinaminute.co.nz
Ingredients
- ½ cup orzo pasta (risoni)
- 2 Spring onions, chopped
- 1 medium carrots, grated
- 1 small red capsicum, deseeded and diced
- 1 small yellow capsicum, deseeded and diced
- 1 small avocado, diced
- 6 cherry tomatoes, quartered
- 250ml bottle Eta Avocado & Garlic Dressing
- Handful fresh Italian parsley leaves, chopped
Instructions
- Step 1
- Cook orzo in lightly salted boiling water for 8-10 minutes or until al dente. Drain and rinse in cold water. Drain thoroughly and put into a bowl.
- Step 2
- Add spring onions, carrot, capsicums, avocado and tomatoes. Add about ⅓ cup of Eta Avocado & Garlic Dressing and carefully mix through adding more dressing if required. Transfer to a serving bowl and scatter over the chopped parsley.
