Ingredients
- Orzo pasta: 1 cup
- Red bell pepper: 1/2, diced
- Yellow bell pepper: 1/2, diced
- Orange bell pepper: 1/2, diced
- Green bell pepper: 1/2, diced
- Red onion: 1/4 cup, finely diced
- Feta cheese: 1/2 cup, crumbled
- Italian dressing: 1/4 cup
Instructions
- Step 1: Cook the orzo pasta according to package directions. Drain and rinse with cold water. Set aside to cool completely.
- Step 2: While the orzo is cooking, dice the red, yellow, orange, and green bell peppers and finely dice the red onion.
- Step 3: In a large bowl, combine the cooled orzo, diced bell peppers, and red onion.
- Step 4: Pour the Italian dressing over the orzo mixture and toss gently to coat all ingredients evenly.
- Step 5: Add the crumbled feta cheese to the salad and gently fold in.
- Step 6: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- This salad tastes even better the next day, as the flavors really have a chance to mingle, so don't hesitate to make it ahead!
- Since this salad is best served cold, there's no need to reheat it; just give it a good stir before serving.
- For a heartier meal, consider adding grilled chicken or chickpeas to boost the protein.
- To prevent the bell peppers from overpowering the salad, be sure to dice them into uniform, small pieces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American