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.
Makes 4-6
Prep Time 15 minutes
Cook Time 10 minutes
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
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
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
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. Tips
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Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
½ cup orzo pasta (risoni)
2
2 Spring onions, chopped
3
1 medium carrots, grated
4
1 small red capsicum, deseeded and diced
5
1 small yellow capsicum, deseeded and diced
6
1 small avocado, diced
7
6 cherry tomatoes, quartered
8
250 ml bottle Eta Avocado & Garlic Dressing
9
Handful fresh Italian parsley leaves, chopped
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