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Orzo with Feta and Bell Peppers

This orzo salad is a refreshing Mediterranean side dish to your grilled chicken, beef or fish. (I highly recommend this with our chicken kebab recipe.)

Prep time

Cook time

Total time


  • Salad
  • 12 ounces orzo
  • 2 Tablespoons extra virgin olive oil
  • ½ cup olive oil
  • 1-1/2 cups crumbled feta cheese
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 green onions, chopped
  • ¾ cup pitted Kalamata olives (optional)
  • Dressing
  • 3 Table spoons fresh squeezed lemon juice
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon minced garlic cloves (or ¼ teaspoon organic minced garlic)
  • 1-1/2 teaspoons organic oregano
  • 1 teaspoon organic ground cumin
  • 1 teaspoon Dijon mustard
  • Garnish:
  • 3 Tablespoons pine nuts, toasted

  1. Boil salted water and cook orzo until al dente. Drain; rinse with cold water; be sure to drain well.
  2. Toss with 2 Tablespoons extra virgin olive oil in large bowl.
  3. Add feta, chopped peppers, green onions, and olives.
  4. Mix lemon juice, white wine vinegar, garlic, oregano, cumin and mustard in small bowl.
  5. Whisk in ½ cup olive oil.
  6. Add salt and pepper, to taste.
  7. Add dressing to orzo salad and toss.
  8. Can be prepared up to 6 hours ahead—covered and refrigerated.


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