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  • 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


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.

2. Add spring onions, carrot, capsicums, avocado and tomatoes. Add about 1/3 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.

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