07 Jun Greek Orzo Pasta PEPPADEW® Yellow Piquanté Peppers
Greek Orzo Pasta PEPPADEW® Yellow Piquanté Peppers
An easy dish blending sweet and savoury flavours of the mediterranean. With PEPPADEW® Yellow Piquanté Peppers, plus olives, feta, basil and orzo pasta, this summery meal takes you to Greece in just 30 minutes.
SERVING
Serves 2-4
PREP TIME
20 minutes
COOK TIME
10 minutes
SERVING
Serves 2-4
PREP TIME
20 minutes
COOK TIME
10 minutes
Ingredients
- 150g orzo
- 300ml vegetable stock
- 6–8 PEPPADEW® Yellow Piquanté Peppers (extra for serving)
- Fresh basil
- 50g sundried tomatoes
- Handful of red cherry tomatoes
- 50g green pitted olives
- 50g black pitted olives
- 80g feta cheese
- 25ml extra virgin olive oil
- 1/2 lemon, juiced
- Salt and pepper to taste
A delicious dish mixing sweet PEPPADEW® Yellow Piquanté Peppers with savoury mediterranean flavours. With tomatoes, basil, olives, lemon, feta and orzo pasta, this light and tasty meal is ready in just 30 minutes.
Method
- In a large high-sided skillet add the orzo followed by the vegetable stock. Bring to a brief boil, reduce to a love simmer and cook, covered, for about 10 minutes (according to package instructions). Check the orzo after 5 minutes and stir it to prevent it from sticking to the bottom of the pan.
- Once the water has evaporated, remove the pan from the heat and set aside.
- Finely slice 6– 8 PEPPADEW® Yellow Piquanté Peppers, basil leaves and sundried tomatoes.
- Cut the cherry tomatoes and green and black olives into halves.
- Combine all of the fresh ingredients and crumble over the feta cheese.
- Mix the slightly cooled orzo with the fresh ingredients.
- Combine the extra virgin olive oil with lemon juice, salt and pepper to taste.
- Pour this dressing over the salad, mix well and serve additional whole PEPPADEW® Yellow Piquanté Peppers.
