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.
This is exactly the kind of recipe that fits naturally into a week menu for two. Bell Pepper Orzo Salad is flexible, easy to pair with other dishes, and lively enough to hold its own on a warm-weather table.
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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 all three colors; 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
- Cooked the pasta according to the directions on the packaging
- 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.
- Transfer to a plate and allow to cool. The temperature is up to you; you can go really cold or your can go lukewarm. Depends on what you like.
- Once the pasta and peppers are cooled the way you like it, add the dressing and mix.
- 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.
This is a great salad to serve with a chicken breast.
Try this Bell Pepper Orzo Salad and Enjoy !
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.