Italian Roasted Bell Pepper Orzo Salad

Preheat the oven to 200 °C. Wash the red bell peppers, cut them in half, and remove the seeds and stems. Place them cut-side down on a baking sheet lined with baking paper, drizzle with 1 tablespoon of extra virgin olive oil, and roast for 25-30 minutes until the skins blister and lightly char.

Place the roasted peppers in a bowl, cover with foil for 10 minutes to steam and soften, then peel off the skins and slice them into thin strips or bite-sized pieces.

Bring a large pot of plenty of lightly salted water to a boil. Add the orzo pasta and cook al dente according to the package instructions (approx. 8-10 minutes). Drain, rinse with cold water so it does not stick together and cools completely, then drain thoroughly.