Orzo and Bell Pepper Salad with Edamame, Olives and

Name: Orzo and Bell Pepper Salad with Edamame, Olives and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups beans edamade, frozen soy beans; 6 ounces pasta, orzo; 1 large sweet red bell peppers diced into small cubes; 1 large green bell peppers diced into small cubes, or yellow bell pepper; 3 each scallions, spring or green onions chopped; 1 each banana peppers dice into small cubes, optional; 1 small red onion dice into small cubes; 1 cup cherry tomatoes oven-dried, or sun-dried tomatoes, chopped; 1/2 cup olives black or green, pitted and sliced; 1 cup feta cheese crumbled; 1/2 tablespoon white wine vinegar; 1 tablespoon lemon juice fresh; 1/2 tablespoon oregano freshly chopped, or 1/2 teaspoon dried; 1 small garlic cloves finely chopped; 1 teaspoon cumin toasted and ground; 1/2 teaspoon dijon mustard; 3 tablespoons olive oil, extra-virgin; 4 tablespoons pine nuts toasted, for sprinkling, or chopped walnuts

Servings: persons

1 1/2 cups beans edamade, frozen soy beans
6 ounces pasta, orzo
1 large sweet red bell peppers diced into small cubes
1 large green bell peppers diced into small cubes, or yellow bell pepper
3 each scallions, spring or green onions chopped
1 each banana peppers dice into small cubes, optional
1 small red onion dice into small cubes
1 cup cherry tomatoes oven-dried, or sun-dried tomatoes, chopped
1/2 cup olives black or green, pitted and sliced
1 cup feta cheese crumbled
1/2 tablespoon white wine vinegar
1 tablespoon lemon juice fresh
1/2 tablespoon oregano freshly chopped, or 1/2 teaspoon dried
1 small garlic cloves finely chopped
1 teaspoon cumin toasted and ground
1/2 teaspoon dijon mustard
3 tablespoons olive oil, extra-virgin
4 tablespoons pine nuts toasted, for sprinkling, or chopped walnuts

1
Bring a large pot of salted water to a boil.
2
Add the edamade into the pot, and boil for about 12 minutes until tender.
3
Using a slotted spoon takes the cooked edamame out and place into a colander.
4
Let cool enough to handle, then take the soy beans out of the shells.
5
Add the pasta into the same boiling water and cook for about 10 minutes or according to the direction on the package.
6
Drain the pasta and place into a large bowl.
7
Add the bell peppers, edamame, scallions, red onions, tomatoes, olives and feta cheese into the bowl as well.
8
Stir well.
9
In a small bowl, add all the dressing ingredients, and mix until well blended.
10
Pour the dressing over the pasta mixture, and stir until evenly coated and distributed.
11
Season with salt and black pepper to taste.
12
Sprinkle pine nuts on top and serve.
13
Or place the salad in the refrigerator for a few hours or over night.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups beans edamade, frozen soy beans, 6 ounces pasta, orzo, 1 large sweet red bell peppers diced into small cubes, 1 large green bell peppers diced into small cubes, or yellow bell pepper, and more.

Yes, Orzo and Bell Pepper Salad with Edamame, Olives and Feta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Orzo and Bell Pepper Salad with Edamame, Olives and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions