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Greek Orzo Salad with Grilled Vegetables

Orzo+Salad Greek Orzo Salad with Grilled Vegetables
What a salad for a hot and summery day! Orzo is Italian for barley,  and a reference to the shape and size of the pasta. Cooked to al dente, it is absolutely delicious paired with the sweetness of grilled peppers and red onion. Lordy, I’m gettin’ hungry all over again just thinking about it. My friend Jennifer and her daughter Paloma came over for a play date with Jake recently, and she wanted to know what was in the sauce. Honestly, does it get any easier than feta cheese, fresh lemon juice, olive oil, pink Himalayan sea salt, and fresh ground black pepper? This is a cinch that costs a pinch.

I prepared the salad without tomatoes on the first go, but later threw in some organic cherry heirloom tomatoes to see how it tasted, and HELLEUR (that’s hello with attitude.)!! I have a few friends that like to stay away from the old nightshades vegetables (tomatoes, eggplant, potatoes), but in moderation, the sweet, fresh flavor of a vine-ripened organic tomato is gorgeous. Do we love summer or what?  



Greek Orzo Salad with Grilled Vegetables


16 ounce box of orzo pasta

1 packet feta cheese, cubed
1 cup fresh basil, sliced carefully (ensuring that it doesn’t bruise)
1 cup fresh flat leaf parsley, chopped
1 medium yellow bell pepper, cored and sliced
1 red bell pepper, cored and sliced
1 orange bell pepper, cored and sliced
1 medium red onion, sliced into rounds
1-2 cups cherry heirloom tomatoes (optional)
1 cup pine nuts.
2 cloves garlic, minced
1/4 cup good olive oil
juice of 2 lemons
pink Himalayan sea salt and freshly ground black pepper to taste


1. Cook the orzo in a pot of salted boiling water for 7-8 minutes, or until desired tenderness. Drain and rinse in cool water to stop cooking. Set aside.
2. In a frying pan, dry roast (without oil), the pine nuts for 1-2 minutes, until lightly browned. Tip them into a bowl, and set aside.
3. Coat the red, orange, yellow peppers, and red onions in a thin veil of canola or olive oil, and grill until brown marks appear, about 3-5 minutes. Flip to opposite side for another 3-5 minutes.
4. Chop the vegetables into bite size pieces, and turn into a large mixing bowl. Add the orzo, feta, pine nuts, garlic, lemon juice, and olive oil. Toss until combined. Season with salt and pepper, and serve.


This salad is also wonderful the next day. Simply cover with cling film and refrigerate. Bring back to room temperature before serving.

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Comments
One Response to “Greek Orzo Salad with Grilled Vegetables”
  1. Corey says:

    Really nice and easy, made it for lunch to have in the office. I added some olives and a bit of baby spinach. Thanks for the recipe!

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