Ingredients

• 500g orzo
• 1 tub red cherry tomatoes
• 2 yellow capsicum
• 1 telegraph cucumber
• 1 cup kalamata olives, pitted
• 2 tablespoons capers
• 2 tablespoons finely chopped fresh chives
• 1/2 cup chopped fresh basil
• 2 cloves garlic
• 4 tablespoons white wine vinegar
• 120mls extra virgin olive oil
• sea salt and freshly ground black pepper

Method

Cook the orzo in a saucepan of boiling salted water for 7 minutes or until al dente.
Drain the pasta and place in a salad bowl. Dice the tomatoes, capsicum, olives and cucumber and add to the bowl along with capers, chives and basil.
Crush the garlic and mix in a mortar and pestle with the vinegar, oil and seasoning.
Dress the salad, mix and serve.

 

 

Method