Bell Pepper Orzo Salad
Bell Pepper Orzo Salad is a fresh, colorful recipe for two that works beautifully as a light lunch, side dish, or easy grain-style meal.The orzo gives it body, while the bell peppers bring sweetness, crunch, and a bright pop of color. It is the kind of small-batch salad that feels practical and cheerful at the same time.
Ingredients
- 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
Calories: 616kcalCarbohydrates: 43gProtein: 17gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 4gSodium: 493mgFiber: 5gSugar: 8g