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cup yellow bell pepper, diced small
cup red bell pepper, diced small
cup orange bell pepper, diced small
medium shallot, diced small
cup pesto (use your favorite!)
cup grated Parmesan cheese
teaspoon red wine vinegar
teaspoon black pepper
Bring a pot of water to boil and season with a half tablespoon of sea salt.
Add in the orzo pasta and cook as directed on the box. Once al dente, drain and add to a large bowl.
To the pasta: Add the diced peppers, shallot, pesto, Parmesan cheese, red wine vinegar and the black pepper. Stir to combine.
Refrigerate for at least one hour before serving.