• 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.

Made With

Rate and Review

2 Ratings

Reviews (2)

Rosie's Review | Rating

I made this salad for Christmas day. I used more pasta than the recipe said. It was a very nice salad. If you use more pasta double the ingredients to get the full flavour. The dressing is lovely.

Jo Anne Edie's Review | Rating

I added bacon and corn also red onion .
Was delicious and easy to make