Ingredients

• 1 cup raw orzo pasta
• 2 tablespoons extra virgin olive oil
• 1 small zucchini (200 g)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 2 cloves of garlic
• 1 tablespoon white wine vinegar
• 150 g cherry tomatoes
• basil
• 100 g feta or Balkan-style salad cheese

Preparation

1. Add the pasta to salted boiling water and cook al dente, for about 12 minutes. Drain, put back in the pot, mix with 1 tablespoon olive oil.
2. Meanwhile, place diced vegetables in a large pan: zucchini, red and yellow bell pepper, red onion. Season with salt, pepper, drizzle with 1 tablespoon olive oil and fry until soft and lightly browned, for about 5 minutes. At the end add garlic pressed through a garlic press and fry together briefly.
3. At the end drizzle the vegetables with wine vinegar and shake the pan to combine the ingredients.
4. Remove the pan from the heat, add the orzo pasta and mix. Sprinkle with halved cherry tomatoes and basil leaves.
5. Transfer to a plate or one salad bowl and sprinkle with chopped feta or salad cheese.