
Roasted Pepper and Chorizo Orzo Salad with Pepper and Garlic Dressing
April 2, 2018 0 By RimmersRecipesThis wonderfully colourful and flavoursome Spanish salad combines red peppers, red onion, chorizo and cherry tomatoes with orzo pasta.
Nutritional Information per Serving
Calories | Fat | Saturates | Sugars | Salt | Carbs | Protein | Fibre |
544 | 29g | 10g | 11g | 2g | 48.2g | 23g | 5g |




Prep Time | 30 Minutes |
Cook Time | 25 Minutes |
Servings | People |
Ingredients
For the salad
- 3 red peppers cut into 2-3cm dice
- 1 red onion cut into wedges
- 1 x 225g pack finest* Smoked Spanish Chorizo Ring cut into 1cm cubes
- 200 g orzo 7oz
- 1/2 x 330g pack cherry tomatoes halved
- 1 x 30g pack flat leaf parsley roughly chopped
For the dressing
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp sweet smoked paprika
- 1 tbsp clear honey
- 1 Garlic clove chopped
Ingredients For the salad
For the dressing
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Instructions
- Preheat oven to 200°C, 180°C fan, gas 6.
- Put the pepper and onion on a baking tray and cook for 15 minutes, or until starting to soften. After this time, remove a 1/3 of the peppers and tip into the bowl of a food processor. Return the remaining 2/3 to the oven with the diced chorizo and cook for a further 10 minutes.
- In the meantime cook the orzo according to packet instructions until just tender. Drain and cool under cold running water, drain again and set aside.
- To make the dressing add the dressing ingredients to the food processor with the roasted peppers and 3 tablespoons tepid water, whizz until completely smooth. Set aside.
- To assemble the salad, tip the roasted peppers, onions and chorizo into the cooled orzo, fold through the cherry tomatoes and chopped parsley.
- Stir through the dressing and serve.