Name: Orzo Salad with Feta and Roasted Peppers
Prep time: 15 min
Cook time: PT-492161H54M52S
Cuisine: Mediterranean
Ingredients: 8 ounces orzo pasta cooked to al dente; 3 bell peppers cut into 1/2" chunks; 2-3 cloves garlic minced; 6 tablespoons extra virgin olive oil divided (or more if needed); 3 green onions sliced; 8 ounces feta crumbled; 1/4 cup mint leaves chopped; 3 tablespoons pine nuts lightly toasted; 1 tablespoons fresh lemon juice (or more to taste); kosher salt to taste; fresh black pepper to taste

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Orzo Salad with Feta and Roasted Peppers is an absolute gem of a dish that combines vibrant colors, tantalizing textures, and mouthwatering Mediterranean flavors. This salad features tender orzo pasta enveloped in a luscious blend of roasted bell peppers, crumbled feta, and fresh herbs, making it a feast for both the eyes and palate. Each bite is a harmonious mixture of creamy cheese and the smoky sweetness of charred vegetables, creating a delightful medley that truly feels gourmet yet is surprisingly simple to make.

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I first made this orzo salad during a sunny backyard gathering, and it has since become a staple in my kitchen. I was drawn in by the warm, comforting aroma of roasted peppers mingled with the fresh bite of mint and green onions. Perfectly easy to prepare, it requires minimal effort, making it a great choice for busy weeknights, lazy weekends, or casual potluck parties. Trust me when I say this salad will quickly become your go-to recipe for impressing friends and indulging in fresh, wholesome flavors!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Orzo Salad with Feta and Roasted Peppers
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Orzo Salad with Feta and Roasted Peppers

Why You’ll Love This Recipe

Simple & Quick: This salad can be prepped in just 15 minutes, making it the perfect quick dish for any occasion.
Irresistible Flavor: Each bite combines the sweetness of roasted peppers, richness of feta, and a hint of zest from lemon juice.
Eye-Catching Appeal: The bright colors of the peppers and fresh herbs create a stunning visual that’s sure to impress.
Flexible Serving: Perfect as a light lunch, a side dish for dinner, or an appetizer at parties and potlucks.
Diet-Friendly Options: Easily adapted for gluten-free diets with gluten-free orzo and can be made vegetarian.

Ingredients You’ll Need

8 ounces orzo pasta: This tiny pasta is perfect for salads and gives a delightful chewy texture. Look for whole-grain options for extra nutrients.
3 bell peppers, cut into 1/2″ chunks: Choose a mix of red, yellow, and green bell peppers for vibrant color and sweetness; feel free to use other colors based on your preference.
2-3 cloves garlic, minced: Fresh garlic adds a punch of flavor that enhances the dish beautifully.
6 tablespoons extra virgin olive oil, divided: A quality olive oil elevates the dish; it’s used both for roasting and dressing the salad.
3 green onions, sliced: These add a mild onion flavor; substitute with red onions if desired for a sharper taste.
8 ounces feta, crumbled: Feta cheese adds creaminess and a salty punch; if you’re looking for a lower-fat option, try reduced-fat feta or goat cheese for a different flavor.
1/4 cup mint leaves, chopped: Fresh mint brightens the salad; you can swap it with parsley if you prefer a different herbal note.
3 tablespoons pine nuts, lightly toasted: These nuts add a crunchy texture; walnuts or sunflower seeds work well as substitutes.
1 tablespoon fresh lemon juice (or more to taste): Fresh lemon juice balances the flavors and adds brightness; always use real lemon for the best flavor.
Kosher salt, to taste: This helps enhance all the flavors; adjust according to your preference.
Fresh black pepper, to taste: A dash of black pepper provides warmth and depth.

How to Make Orzo Salad with Feta and Roasted Peppers

Cook the Orzo: Bring a large pot of salted water to a boil. Add 8 ounces of orzo pasta and cook it until al dente according to package directions. Drain the orzo and spread it out on a sheet pan to cool. Don’t rinse; we want to keep that starchy goodness that helps with flavor!
Roast the Peppers: While the orzo is cooking, preheat your broiler. Chop the 3 bell peppers into large 1-inch chunks and mince 2-3 cloves of garlic. Toss the bell pepper chunks with salt, pepper, and 3 tablespoons of extra virgin olive oil until well coated. Spread them out on a baking sheet and broil for about 20 minutes, turning occasionally until they’re lightly blistered and tender.
Combine Ingredients: In the roasting pan, combine the warm roasted peppers with the cooled orzo pasta. Add the remaining olive oil, 8 ounces of crumbled feta, 3 sliced green onions, 1/4 cup of chopped mint leaves, and 3 tablespoons of lightly toasted pine nuts. Drizzle in 1 tablespoon of fresh lemon juice, plus the additional olive oil. Gently toss everything together until combined. Taste and season with more kosher salt and fresh black pepper if desired.
Chill and Serve: This salad is incredibly versatile and can be made a day ahead. Store it in the refrigerator, allowing the flavors to meld together beautifully. Serve it cold or at room temperature for the best experience.

Storing & Reheating

To store your orzo salad, keep it in an airtight container in the refrigerator for up to 3 days. If you want to enjoy it later, you can freeze it for up to 3 months. When reheating, simply let it thaw in the fridge overnight and give it a good stir. Note that the texture of the fresh ingredients may change slightly, so refreshing it with a drizzle of olive oil and lemon juice before serving can help revive the flavors.

Chef’s Helpful Tips

Be careful not to overcook the orzo; it should be al dente to hold its shape and texture in the salad.
For added depth of flavor, let the garlic roast with the peppers for a couple of minutes at the end of the roasting time.
If you have leftover salad, sprinkle in some additional fresh herbs or nuts to brighten it back up before serving.
This salad is fantastic for meal prep; portion it out in individual servings for lunch throughout the week.

Each bite of this Orzo Salad with Feta and Roasted Peppers is a delightful adventure, blending comfort with a necessary culinary flair. With its vibrant colors and refreshing flavors, it’s sure to brighten your table and your taste buds.

Recipe your time is precious, yet you don’t have to compromise on flavor or enjoyment in the process. Why not gather your ingredients, put on some of your favorite music, and let this recipe whisk you away to sunny Mediterranean terraces? I assure you, it’s worth every moment spent in the kitchen!

Recipe FAQs

Can I use other types of pasta in this recipe?

Absolutely! While orzo is ideal for this salad, any small pasta like ditalini or even whole wheat pasta can work beautifully. Just be sure to adjust your cooking time accordingly.

How can I make this salad vegan?

To make a vegan version of Orzo Salad with Feta and Roasted Peppers, simply substitute the feta cheese with a plant-based feta or omit it altogether. You can also add extra nutritional yeast for a cheesy flavor.

Can I make this salad ahead of time?

Definitely! This salad can be made a day in advance, allowing the flavors to deepen. Just store it in the fridge in an airtight container and stir well before serving.

What’s the best way to serve leftovers?

Leftovers are best served chilled or at room temperature. If they seem a little dry, add a splash of olive oil and lemon juice to revive the flavors before enjoying!

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