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Orzo with Feta & Bell Peppers

This orzo salad is a refreshing Mediterranean side dish to your grilled chicken, beef or fish. We highly recommended it as a side with the Grilled Chicken Kebab recipe.

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  • 1.Boil salted water and cook orzo until al dente. Drain; rinse with cold water; be sure to drain well.
  • 2.Toss with 2 tablespoons extra virgin olive oil in large bowl.
  • 3.Add feta, chopped peppers, green onions, and olives.
  • 4.Mix lemon juice, white wine vinegar, garlic, oregano, cumin and mustard in small bowl.
  • 5.Whisk in 1/2 cup olive oil.
  • 6.Add salt and pepper, to taste.
  • 7.Add dressing to orzo salad and toss.
  • 8.Top with pine nuts.
  • 9.Can be prepared up to 6 hours ahead—covered and refrigerated.

Salad Ingredients

  • 12 oz. orzo
  • 2 tablespoons olive oil extra virgin
  • 1-1/2 cups feta cheese crumbled
  • 1 yellow bell pepper, chopped (about 1/4")
  • 1 red bell pepper, chopped (about 1/4")
  • 4 green onions, chopped
  • 3/4 cup pitted Kalamata olives (optional)
  • 3 tablespoons pine nuts, lightly toasted

Dressing Ingredients

  • 1 tablespoon white wine vinegar
  • 3 tablespoon lemon juice, fresh squeezed
  • 1 teaspoon organic ground cumin
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1-1/2 teaspoon organic oregano, dried
  • 1/2 cup extra virgin olive oil
  • Salt and pepper