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Orzo Salad with Peppers, Mint, and Feta

Orzo Salad with Peppers

Orzo is a pasta commonly used in Italy. This rice-shaped pasta is slightly larger than traditional long grain rice. It cooks a bit faster than rice and is delicious served hot or cold. Orzo salad is a versatile way to enjoy this light pasta. Serve in a bowl topped with grilled protein or as a side dish. Vegans love this textured pasta which is perfect as an entree. On average, orzo provides 11% of the RDA for dietary fiber.

Orzo Salad with Peppers
Orzo photo courtesy of The Wooden Skillet

 

Recipe Ideas!

  • I like the crunch of fresh vegetables. A yummy alternative is to roast the vegetables first, then toss with the cooked orzo
  • Add chopped broccoli
  • Add canned fava beans! Drain well, rinse and toss with cooked orzo
  • Add diced yellow squash
  • Sliced or diced cucumbers!
  • Add English peas and fresh peas
  • Add black-eyed peas
  • Add pitted black or green olives
  • Add fresh grape tomatoes or seeded and diced roma tomatoes
  • Add to soups and casseroles
Orzo salad
Orzo Salad with Peppers

Protein Lovers!

  • All types of proteins pair well with this orzo salad. Add the protein to the cooked orzo or serve on top!
  • Grilled salmon – blackened or seasoned with a little salt and pepper; serve on top of the cooked orzo
  • Grilled chicken breasts – dice and toss with the cooked orzo and vegetables
  • Grilled shrimp – peeled, deveined, tail-off. Serve them whole or roughly chop
  • Grilled marinated flank steak!
Orzo salad
Orzo Salad variations

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Recipe

Orzo Salad with Peppers, Mint, and Feta
Entree
Orzo Salad with Peppers, Mint, and Feta - this rice shaped pasta is tossed with diced bell peppers, chopped mint and feta cheese

Ingredients

1 pound orzo pasta
1/4 cup plus 1 tablespoon good quality extra virgin olive oil
fine zest of 1/2 lemon
2 tablespoons fresh lemon juice
sea salt, to taste
black pepper, to taste
2 red bell peppers, seeded and diced
2 yellow bell peppers, seeded and diced
2 garlic cloves, coarsely chopped
1/4 cup diced red onion
12 ounces feta cheese, crumbled
1/2 cup chopped fresh mint leaves
1/3 cup toasted pine nuts
Optional: 1/8 teaspoon cayenne pepper or 1 jalapeno pepper, seeded and diced

Instructions

Fill a large stockpot with water and bring to a boil.
Add a pinch of salt and orzo pasta.
Cook orzo until al dente, about 10 minutes, stirring frequently.
In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, a pinch of sea salt, and a pinch of black pepper.
Set aside.
Drain orzo well and spread on a baking sheet to cool completely.
Once orzo is room temperature, toss with peppers, garlic, onion, feta cheese, mint, and pine nuts.
Pour olive oil mixture over orzo salad and toss well to coat.
Serve room temperature or chilled.
Salad can be made a day ahead of time.
OPTIONS:
If preferred, roast the peppers on a baking sheet for about 15 minutes under a pre-heated broiler, then toss with the remaining ingredients.

Serves

8

Preparation Time (hrs/min)

, 25

Cooking Time (hrs/min)

, 15

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