Ingredients
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8 ounces orzo pasta, uncooked
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1 large sweet red pepper
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1/4 cup kalamata olive, coarsely chopped
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1/2 cup shelled pistachios, coarsely chopped
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1 tablespoon fresh parsley, chopped
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1 tablespoon fresh oregano, chopped
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1/2 cup feta cheese, crumbled
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1/4 cup balsamic vinegar
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1/4 cup olive oil
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2 tablespoons lemon juice
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2 tablespoons water
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1 teaspoon sugar
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1/2 teaspoon garlic powder
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1/3 cup green onion, thinly sliced
Instructions
- 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).