Orzo Pasta Salad with Feta and Roasted Peppers

5 from 1 vote

Orzo Pasta Salad with Feta and Roasted Peppers

Orzo salad with feta, roasted peppers, fresh mint and pine nuts with Mediterranean flavors slightly adapted from Julienne's in San Marino, California.

Prep Time15

Cook Time20

Course: Salad

Cuisine: Mediterranean

Servings: servings

Calories: 419kcal

Author: Cynthia

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.

Nutrition