1 1/2 cups cooked orzo (rissoni)explore!Find more recipes with this ingredientView ingredient info

200 grams smoked salmonexplore!Find more recipes with this ingredientView ingredient info (or canned salmon)

3 stalks sliced celeryexplore!Find more recipes with this ingredientView ingredient info

3 sliced spring onionsexplore!Find more recipes with this ingredientView ingredient info

1 deseeded and chopped red capsicumexplore!Find more recipes with this ingredientView ingredient info

250 grams halved cherry tomatoesexplore!Find more recipes with this ingredientView ingredient info

1/2 cup fresh parsleyexplore!Find more recipes with this ingredientView ingredient info (chopped)

1/2 cup rinsed and drained capersexplore!Find more recipes with this ingredientView ingredient info

2 lemonsexplore!Find more recipes with this ingredientView ingredient info (zested and juiced)

3 - 4 tblsp extra virgin olive oilexplore!Find more recipes with this ingredientView ingredient info

1 sea salt and freshly ground black pepperexplore!Find more recipes with this ingredientView ingredient info

Cook the orzo in boiling salted water for 8-10 minutes or until just tender to the bite. Drain and rinse under cold water to cool. Drain well then place in a large bowl.

At the same time, prepare the salmon (if using smoked fillets into cubes) and the remaining ingredients. Combine lemon juice with olive oil and season well with salt and pepper to form a dressing.

Combine all ingredients, except lemon zest in the bowl with the cold orzo. Pour over dressing and toss well. Taste and adjust seasoning if necessary. Served garnished with lemon zest.