Orzo Summa Domae (Greek Orzo Salad) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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The title of this recipe is my attempt at calling it Orzo Delight, in Greek. Hopefully I'm not calling it something inappropriate!! This salad is a colorful orzo salad with a nice crunch. Try it; you'll be sure to enjoy! Ingredients:
8 ounces orzo pasta, uncooked |
1 large sweet red pepper |
1/4 cup kalamata olive, coarsely chopped |
1/2 cup shelled pistachios, coarsely chopped |
1/3 cup green onion, thinly sliced |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh oregano, chopped |
1/2 cup feta cheese, crumbled |
1/4 cup balsamic vinegar |
1/4 cup olive oil |
2 tablespoons lemon juice |
2 tablespoons water |
1 teaspoon sugar |
1/2 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
Directions:
1. Cook orzo per package directions.
2. Roast the red pepper:
3. Quarter the pepper, remove stem and seeds. Broil the pepper skin side up until skins blisters and blackens, about 8-10 minutes.
4. Immediately put the pepper in a bowl, cover it with a lid or plastic wrap, and let stand for 15-20 minutes.
5. Peel off and discard the charred skin.
6. Chop the pepper.
7. Combine the orzo, roasted red pepper, pistachios, green onions, olives, parsley and oregano in a large bowl.
8. Combine all the dressing ingredients together in a small bowl and whisk together.
9. Pour dressing over orzo mixture, tossing gently to coat.
10. Refrigerate.
11. Before serving, crumble 1/2 cup feta cheese over top of salad (or gently combine into salad if you prefer).
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