Greek Roasted Red Pepper Tomato Feta Orzo
Colorful, quick, and easy...enjoy this as a delicious dinner, or serve it up at your next cookout!
Servings: 6
Calories: 598kcal
Ingredients
Dressing
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 2 tablespoons champagne vinegar
- 2 teaspoons honey
- 1 tablespoon chopped fresh dill
- sea salt and chili flakes
Orzo
- 1 jar roasted red peppers, drained and sliced
- 1/2 cup pitted kalamata olives
- 1/4 cup chopped pepperoncini
- 2 tablespoons toasted pine nuts
- 1 pound orzo
- 1 cup cherry tomatoes, halved
- 1 tablespoon lemon zest plus 2 tablespoons lemon juice
- 1 cup fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1/2 cup crumbled feta cheese
- 1 avocado, sliced
Instructions
- 1. To make the dressing, combine all ingredients in a large salad bowl. Add the olives, roasted peppers, and pepperoncini. 2. Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! 3. Toss the tomatoes with lemon, basil, thyme, and sea salt. 4. Crumble the feta over the orzo, add the avocado, and spoon the tomatoes over the feta. The orzo will develop more flavor as it sits, but I love to serve this warm!
Video
Nutrition
Calories: 598kcal
