Orzo Salad with Feta and Roasted Peppers
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This orzo salad with feta, roasted peppers and fresh mint has Mediterranean flavors with pine nuts and fresh lemon. It makes a lovely side dish for lamb, chicken or beef, but is also delicious as a stand alone vegetarian main dish or side dish.
This recipe is another from a local restaurant in San Marino, that specializes in salads and is very popular for luncheons; Julienne’s. The salty feta cheese is an ideal compliment to the roasted peppers and tangy lemon juice. It’s also a great meal prep idea and easy lunch idea! You can find Julienne’s cookbook on Amazon.
Ingredients for orzo salad with feta
This recipe uses orzo but you can also substitute small shells or another similar pasta shape.
- orzo
- bell pepper. I like to use a variety of colors!
- fresh garlic
- greeen onions
- feta cheese
- fresh mint
- extra-virgin olive oil
- pine nuts
- fresh lemon juice
- kosher salt and black pepper
How to make orzo salad
This recipe serves 4-6 depending on whether you choose to serve it as a main course or side dish.
- Cook the orzo in a large pot of salted water until just al dente, about 8-10 minutes depending on the package directions. Stir pasta occasionally to prevent it from sticking together. Drain and spread cooked orzo out on a baking sheet to cool more quickly. (Don’t rinse the pasta with cold water!)
- While pasta cooks, preheat broiler. Seed and cut bell peppers and mince garlic. toss the peppers and garlic with olive oil, salt and pepper.
- Broil peppers until soft and lightly blistered, stirring occasionally, about 20 minutes.
- Toast pine nuts in a pan just until lightly golden.
- In a large bowl, toss cooked and cooled orzo with roasted peppers, sliced green onions, feta, toasted pine nuts and fresh mint.
- Add lemon juice and a drizzle of olive oil to coat. Season to taste with more salt and pepper.
- For best flavor, chill for one or two hours before serving to allow flavors to blend.
- Store any leftover orzo salad in an airtight container in the refrigerator for up to three days.
What to serve with orzo salad
Here are more of my favorite recipes perfect for your next potluck!
Mediterranean Rice Salad with fresh herbs and cannellini beans.
Lemon Orzo Salad with Chicken and cherry tomatoes.
Greek Salad with Kalamata olives, crunchy cucumbers and red onions.
Orzo Pasta Salad with Feta and Roasted Peppers
Ingredients
- 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
Instructions
- Cook orzo in a large pot of salted water according to package directions. Drain and cool on a sheet pan. Don't rinse.
- Meanwhile preheat broiler. Chop bell peppers into large 1 inch chunks. Mince garlic. Toss bell pepper chunks with salt, pepper and 3 Tablespoons olive oil to coat. Broil bell peppers on a baking sheet until lightly blistered and soft, turning occasionally, about 20 minutes.
- Combine roasted bell peppers with the remaining olive oil on the roasting pan with the orzo, feta, green onions, fresh mint and pine nuts. Add lemon juice and remaining 3 Tablespoons olive oil, tossing to combine, adding more lemon juice and olive oil if necessary. Season with additional kosher salt and black pepper if needed.
- Salad can be made a day ahead of time and refrigerated. Serve cold or at room temperature.
Made with our main course for dinner on Sunday and rave reviews! Thanks for this wonderful and unique side dish, so happy I found it!