Orzo-Bell Pepper Salad

Karry Hosford

Blanching the bell peppers for a few seconds tenderizes them while maintaining their delightful crunch. The marinated cheese provides a shortcut for adding more flavor.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 29%
  • Fat: 11.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1g
  • Protein: 11.6g
  • Carbohydrate: 48.6g
  • Fiber: 3.4g
  • Cholesterol: 8mg
  • Iron: 2.7mg
  • Sodium: 619mg
  • Calcium: 134mg

Ingredients

  • Dressing:
  • 2 tablespoons fresh lemon juice
  • 2 1/2 teaspoons extravirgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • Salad:
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped green bell pepper
  • 1/3 cup finely chopped yellow bell pepper
  • 1 cup finely chopped tomato
  • 1/2 cup (2 ounces) diced fresh marinated mozzarella cheese (such as Cappiello)
  • 1/4 cup minced fresh parsley
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped pitted kalamata olives

Preparation

  1. To prepare dressing, combine first 6 ingredients, stirring with a whisk.
  2. To prepare salad, cook pasta in boiling water 6 minutes or until al dente. Add bell peppers to pasta in pan; cook 10 seconds. Drain. Combine pasta mixture and half of dressing in a large bowl; cool mixture to room temperature. Add remaining dressing, tomato, and remaining ingredients; toss gently to coat. Cover and chill at least 1 hour.
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