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Orzo Bell Pepper Salad

Healthy.Eater's picture
For dressing
  Lemon juice 2 Tablespoon
  Extra-virgin olive oil 2 1⁄2 Teaspoon
  Red wine vinegar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Orzo 1 Cup (16 tbs), uncooked (Rice Shaped Pasta)
  Finely chopped red bell pepper 1⁄3 Cup (5.33 tbs)
  Finely chopped green bell pepper 1⁄3 Cup (5.33 tbs)
  Finely chopped yellow bell pepper 1⁄3 Cup (5.33 tbs)
  Finely chopped tomato 1 Cup (16 tbs)
  Diced mozzarella cheese 2 Ounce, marinated (such as Cappiello)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Finely chopped red onion 1⁄4 Cup (4 tbs), finely chopped
  Chopped pitted kalamata olives 1⁄4 Cup (4 tbs)

1. To prepare dressing, combine first 6 ingredients, stirring with a whisk.
2. To prepare salad, cook pasta in boiling water 6 minutes or until al dente. Add bell peppers to pasta in pan, cook 10 seconds. Drain. Combine pasta mixture and half of dressing in a large bowl, cool mixture to room temperature. Add the remaining dressing, tomato, and remaining ingredients, toss gently to coat. Cover and chill at least 1 hour.

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