A few weeks ago I posted an Orzo Pasta Salad recipe. Today’s post is a perfect way of using up leftovers from the salad and in doing so creates another vegetarian meal. ⠀ ⠀ ⠀ 2 peppers ⠀ 3 tablespoons of grated Parmesan or pecorino for a vegetarian option⠀ Orzo Pasta Salad (recipe below)⠀ ⠀ Cut the peppers in half through the stalk. Carefully cut the seeds out. ⠀ Place on a baking sheet, drizzle with a little oil and season. Roast at 210 degrees for 20 minutes. Remove from the oven and fill the peppers with the orzo pasta salad. ⠀ Sprinkle with Parmesan and roast for another 20-30 minutes. Serve with a green salad. ⠀ ⠀ Orzo Pasta Salad Recipe ⠀ 3 Courgettes chopped⠀⠀ 2 mixed peppers ⠀⠀ 2 cloves garlic crushed ⠀⠀ 1 red onion cut into wedges ⠀⠀ 3 tablespoons toasted pine nuts ⠀⠀ Basil⠀⠀ 250g orzo⠀⠀ Drizzle the vegetables with olive oil and @belazu_co balsamic vinegar. Season and roast at 210 degrees for 30-40 minutes. ⠀⠀ Meanwhile cook the pasta according to pack instructions. Drain and mix in the pan with the roasted vegetables to drawn out the flavours. Sprinkle with basil and pine nuts.⠀⠀ ⠀
