Ingredients for Macrina's Orzo Salad With Cucumber Bell Pepper Basil And Feta
- Walnut Halves
- 1 medium cucumber (about 1 cup, cubed)
- Red Bell Pepper
- Yellow Bell Pepper
- Kosher Salt
- 1 cup orzo pasta
- Extra Virgin Olive Oil
- Kalamata Olive
- Scallion
- Fresh Basil
- Fresh Italian Parsley
- Feta Cheese
- Salt & Freshly Ground Black Pepper
- See instructions for Lemon Vinaigrette recipe (makes about 1 1/4 cups)
- 1 tablespoon Dijon mustard (for vinaigrette)
- Red Wine Vinegar
- Fresh Lemon Juice
- 1 teaspoon honey (for vinaigrette)
- Lemon Zest
- Garlic Clove
- White Pepper
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How to Make Macrina's Orzo Salad With Cucumber Bell Pepper Basil And Feta
- Preheat oven to 350°F (175°C).
- Spread 1/2 cup walnuts on a rimmed baking sheet and toast for 10-12 minutes, or until golden brown. Let cool completely, then coarsely chop.
- While walnuts toast, prepare the vegetables: Peel and cube 1 medium cucumber (about 1 cup), core and cut 1 red bell pepper and 1 yellow bell pepper into 1/2-inch pieces (about 1 1/2 cups total).
- Cook 1 cup orzo pasta according to package directions (about 3-5 minutes). Drain and rinse under cold water until cooled. Set aside.
- In a large bowl, combine the cooled orzo, toasted walnuts, cucumber, bell peppers, 1/2 cup Kalamata olives (pitted and halved), 2 scallions (thinly sliced), 1/2 cup fresh basil (chopped), 1/4 cup fresh parsley (chopped), and 4 ounces feta cheese (crumbled).
- In a separate medium bowl, whisk together the lemon vinaigrette ingredients: 1/4 cup lemon juice, 1/2 cup olive oil, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon dried oregano, salt, and pepper to taste.
- Pour the lemon vinaigrette over the orzo mixture and toss gently to combine.
- Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes (or up to 2 days) to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
34g
Fat
79g
Carbs
22g
