Orzo Summa Domae (Greek Orzo Salad)
photo by MsBindy
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
5
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
-
Dressing
- 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
- Cook orzo per package directions.
-
Roast the red pepper:
- Quarter the pepper, remove stem and seeds. Broil the pepper skin side up until skins blisters and blackens, about 8-10 minutes.
- Immediately put the pepper in a bowl, cover it with a lid or plastic wrap, and let stand for 15-20 minutes.
- Peel off and discard the charred skin.
- Chop the pepper.
- Combine the orzo, roasted red pepper, pistachios, green onions, olives, parsley and oregano in a large bowl.
- Combine all the dressing ingredients together in a small bowl and whisk together.
- Pour dressing over orzo mixture, tossing gently to coat.
- Refrigerate.
- Before serving, crumble 1/2 cup feta cheese over top of salad (or gently combine into salad if you prefer).
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Reviews
-
Maximally tasty dish. Loved the pistachios, kalamata olives and feta together. (BF is particularly fond of pistachios and kalamata olives, so I knew he would like this too.) Used an extra tablespoon of aged balsamic vinegar because when I got home I discovered I had neither lemons nor lemon juice (grrr, I thought I had both). To fit my usual diet, I lowered amount of olives and pistachios to 1/3 cup each, used low fat feta and used 1 tablespoon olive oil for dressing. Great anyway. Also, to save time and because I prefer fresh peppers to cooked, I just added a fresh chopped red pepper. A delight in every way for sure.
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