Follow these steps for perfect results
orzo pasta
uncooked
sweet red pepper
roasted and chopped
kalamata olive
coarsely chopped
shelled pistachios
coarsely chopped
green onion
thinly sliced
fresh parsley
chopped
fresh oregano
chopped
feta cheese
crumbled
balsamic vinegar
olive oil
lemon juice
water
sugar
garlic powder
ground black pepper
Cook orzo pasta according to package directions. Drain and set aside to cool.
Prepare the red pepper for roasting.
Quarter the red pepper, removing the stem and seeds.
Broil the red pepper, skin side up, until the skin blisters and blackens (about 8-10 minutes).
Immediately transfer the broiled pepper to a bowl and cover with a lid or plastic wrap. Let it stand for 15-20 minutes to steam.
Once cooled, peel off and discard the charred skin from the pepper.
Chop the roasted red pepper into bite-sized pieces.
In a large bowl, combine the cooked orzo, roasted red pepper, pistachios, green onions, olives, parsley, and oregano.
Prepare the dressing in a small bowl.
Whisk together balsamic vinegar, olive oil, lemon juice, water, sugar, garlic powder, and black pepper until well combined.
Pour the dressing over the orzo mixture and toss gently to coat all the ingredients evenly.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Just before serving, crumble feta cheese over the top of the salad (or gently combine it if desired).
Serve chilled.
Expert advice for the best results
Marinate the orzo salad for at least 30 minutes to allow the flavors to meld.
Adjust the sweetness of the dressing to your liking.
Add other vegetables such as cucumber or tomatoes for extra flavor and nutrients.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a chilled bowl, garnished with extra feta and a sprig of fresh oregano.
Serve as a side dish with grilled meats or fish.
Serve as a light lunch on its own.
Pairs well with the tangy flavors of the salad.
For a summery pairing
Discover the story behind this recipe
Commonly served as a side dish or at gatherings in Greek cuisine.
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