Orzo Salad with Feta, Olives and Bell Peppers

Name: Orzo Salad with Feta, Olives and Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces orzo (rice-shaped pasta); 2 tablespoons plus 1/2 cup olive oil; 1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces); 1 cup chopped red bell pepper; 1 cup chopped yellow bell pepper; 3/4 cup pitted Kalamata olives; 4 green onions, chopped; 2 tablespoons drained capers; 3 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar; 1 tablespoon minced garlic; 1 1/2 teaspoons dried oregano; 1 teaspoon Dijon mustard; 1 teaspoon ground cumin; 3 tablespoons pine nuts, toasted

Servings: persons

12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
3 tablespoons pine nuts, toasted

1
Cook orzo in large pot of boiling salted water until tender but still firm to bite.
2
Drain.
3
Rinse with cold water; drain well.
4
Transfer to large bowl.
5
Toss with 2 tablespoons olive oil.
6
Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
7
Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl.
8
Gradually whisk in remaining 1/2 cup olive oil.
9
Season dressing to taste with salt and pepper.
10
Add dressing to orzo mixture and toss to blend.
11
Season to taste with salt and pepper.
12
(Can be prepared 6 hours ahead.
13
Cover and refrigerate.)
14
Garnish salad with pine nuts; serve.

410

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 15 ingredients. The key ingredients include: 12 ounces orzo (rice-shaped pasta), 2 tablespoons plus 1/2 cup olive oil, 1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces), 1 cup chopped red bell pepper, and more.

Yes, Orzo Salad with Feta, Olives and Bell Peppers 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!