The peppers and onion are cut into similar-sized pieces and cooked briefly in oil just to soften their raw edge, then combined with the orzo while still slightly warm so the dressing absorbs into everything rather than sitting on top. Parmigiano Reggiano goes in at the end. The dressing, olive oil, white wine vinegar, balsamic, mustard, rosemary, and sage, is herbal and sharp in a way that keeps the natural sweetness of the peppers in check.
This salad works warm, at room temperature, or cold from the fridge, which makes it as practical as it is colorful. Use a vegan Parmigiano alternative and it is fully plant-based. Either way, it is sized exactly for two generous servings with nothing calculated to go further.
Why this Works
Four colors of bell pepper aren’t just visual, each one has a slightly different flavor profile. Green is the most bitter and grassy; red is the sweetest and most concentrated in flavor having fully ripened; yellow and orange fall in between, with a mild fruity sweetness. Together they give the salad a complexity that a single-pepper version never achieves. Dressing the salad while the peppers and orzo are still warm is what makes the vinaigrette absorb into the ingredients rather than sitting on the surface. By the time the salad cools, the dressing has become part of every piece rather than a coating you can shake off. The rosemary and sage in the dressing are the detail that makes this taste distinctive rather than generic.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
FOR THE SALAD
- Orzo
- Bell peppers – I used any color combination you like, I used green, red, yellow, and orange.
- Onion
- Olive oil
- Cheese – Parmigiano Reggiano Cheese or a sharp Provolone cheese
FOR THE DRESSING
- Vinegar – or Verjus Blanc
- Balsamic vinegar
- Dijon mustard
- Rosemary
- Sage
- Salt & pepper
How to Make Bell Pepper Orzo Salad
Step 1 – Cook the pasta according to the directions on the packaging.
Step 2 – Heat olive oil in a skillet and add the onion and bell pepper strips and cook for a few minutes. Just to soften them a little bit, without losing their crunch.
Step 3 – Transfer the vegetables to a plate and allow to cool. The temperature is up to you; you can go really cold or you can go room temperature. Depends on what you like.
Step 4 – Once the pasta and peppers are cooled the way you like it, add the dressing and mix.
Step 5 – Cut the cheese in slivers, using a vegetable cutter. This will add some pop. All in all, an easy salad, with lots of crunch, color and flavor.
Ways to Serve this Bell Pepper Orzo Salad
This is a great salad to serve with a chicken breast (see image below) or with meatballs, like Turkey Ricotta Meatballs or with a fish, like Grilled Rainbow Trout for Two.
Storage Tip
This salad stores really well. Cooled in an airtight contain in the refrigerator for about 3-5 days. The only thing I would do is add the shaved cheese at the moment of serving.
Other Pasta Salad to Try
Bell Pepper Orzo Salad
Pin Recipe FacebookIngredients
- 1/2 cup orzo
- 3 ounces green bell pepper, about 1/2 bell pepper
- 3 ounces red bell pepper, about 1/2 bell pepper
- 3 ounces yellow bell pepper, about 1/2 bell pepper
- 3 ounces orange bell pepper, about 1/2 bell pepper
- 1/2 onion, sweet
- 1 tablespoon olive oil
- 2 ounces Parmigiano Reggiano cheese, or sharp Provolone cheese
Dressing
- 1/4 cup olive oil
- 1 tablespoon vinegar, or Verjus Blanc
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon rosemary, dried
- 1 teaspoon sage, dried
- salt and pepper
Instructions
- Cook the orzo according to the directions on the packaging.
- In the meantime clean and cut the bell peppers as well as the onion. Cut bell peppers and onion in small pieces of in strips, all about the same size.
- Heat the olive oil in a skillet and add the onion and bell pepper strips and cook for a few minutes. Just to soften them a little bit, without losing their crunch. Transfer to a plate and allow to cool.
- Mix all the ingredients for the dressing and add salt and pepper to taste.
- When the orzo is cooked, rinse with cold water and allow to cool.
- Sliver the Parmigiano Reggiano cheese, by using a vegetable peeler.
- Mix orzo with onion, bell pepper. Add the dressing and coat the salad with the dressing. Add half of the cheese slivers and mix.
- Divide over 2 plates and sprinkle remaining cheese over the salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.