Ingredients:
8 ounces orzo pasta, uncooked
1 large sweet red peppers
1/4 cup kalamata olives, coarsely chopped
1/2 cup shelled pistachios, coarsely chopped
1/3 cup green onions, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1/2 cup feta cheese, crumbled
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).
Servings: 5
Time preparation: 30 min.
Time total: 45 min.