Most of the summer fruit and vegetables are fading in color and flavor, but we can still make a very colorful salad that will keep the summer on our plates. This Bell Pepper Orzo Salad is a crunchy, refreshing salad full of green, red, yellow, and orange.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1/2cuporzo
2bell peppers1/2 green, red, yellow, orange
1/2onionsweet
1tablespoonolive oil
3ouncesProvolone cheesesharp
Dresssing
1/4cupolive oil
1tablespoonvinegaror Verjus Blanc
1tablespoonbalsamic vinegar
1teaspoonmustardDijon
1teaspoonrosemary
1teaspoonsage
salt and pepper
Instructions
Cook the orzo according to the directions on the packaging.
In the meantime wash and cut each color of bell peppers in half as well as the onion in half. Clean the halves for the recipe and store the other halves for another recipe. Slice bell peppers and onion in small 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 provolone 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.