Description

This Orzo Salad with Feta and Roasted Peppers features a delicious medley of flavors with roasted peppers and creamy feta cheese. It’s quick to prepare and ideal for a healthy, satisfying meal or a refreshing side dish at any gathering.

Ingredients

Scale

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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Instructions

Cook orzo in a large pot of salted water according to package directions. Drain and cool on a sheet pan; do not rinse.
Preheat broiler. Chop bell peppers into large 1-inch chunks and mince garlic. Toss bell pepper chunks with salt, pepper, and 3 tablespoons olive oil until coated. Broil bell peppers on a baking sheet until lightly blistered and soft, turning occasionally, for about 20 minutes.
Combine roasted bell peppers with the remaining olive oil in the roasting pan with the orzo, feta, green onions, fresh mint, and pine nuts. Add lemon juice and the remaining 3 tablespoons olive oil, tossing gently to combine. Adjust with more lemon juice and olive oil as necessary. Season with additional kosher salt and black pepper if needed.
The salad can be prepared a day in advance and refrigerated. Serve cold or at room temperature.

Notes

Feel free to adjust the amount of lemon juice and olive oil based on your taste preferences.
This salad can be customized with additional vegetables, such as cherry tomatoes or cucumber, for more variety.
Using freshly toasted pine nuts enhances the nutty flavor in this dish.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 500mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg