Ingredients
Scale
- 2 cups orzo, cooked according to package directions
- 1 green bell pepper, seeded, diced
- 1 orange or yellow bell pepper, seeded, diced
- 1 cup marinated red peppers, diced
- 1 cup olives, sliced
- 2 cloves garlic, minced
- 1/4 cup Italian parsley, chopped
- 1 lemon, zested, juiced
- 1 tablespoon of rice wine vinegar
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- extra virgin olive oil
- feta or parmigiano reggiano cheese (optional)
Instructions
- Mix seasoning blend together and set aside.
- Rinse and chop parsley, add to a medium bowl, season with 1 teaspoon of seasoning blend and mix well. Add rice wine vinegar, lemon zest and juice to bowl and mix well. Drizzle in about 1/4 cup of olive oil while whisking. Set aside.
- Bring a large pot of salted water to boil. Add orzo, stir and cook according to package directions.
- While orzo cooks, add about 2 tablespoons of olive oil to pan over medium heat, add all the vegetables except the garlic.
- Saute vegetables for about 5 minutes, season with remaining seasoning blend, add garlic and mix well.
- Cook vegetables for about 3-4 more minutes.
- Drain orzo, rinse with cold water and drain again. Coat orzo with about 1 tablespoon of olive oil to prevent sticking.
- Add vegetables and orzo to vinaigrette and mix well. Top with feta or parmigiano reggiano cheese if desired. Serve warm or cold.
Nutrition
- Serving Size: 4