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Orzo & Bell Pepper Salad with Edamame, Olives & Feta

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Orzo and Bell Pepper Salad with Edamame, Olives and Feta

Layers of textures and flavors in this salad. Crunchy and fresh bell peppers, sweet edamade, salty olives, feta and nutty pine nuts together make this salad amazingly tasty.

 

Yield

4 servings

Prep

15 min

Cook

22 min

Ready

40 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups beans
edamade, frozen soy beans
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6 ounces orzo pasta
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1 large sweet red bell peppers
diced into small cubes
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1 large green bell peppers
diced into small cubes, or yellow bell pepper
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3 scallions, spring or green onions
chopped
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1 banana peppers
dice into small cubes, optional
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1 small red onion
dice into small cubes
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1 cup cherry tomatoes
oven-dried, or sun-dried tomatoes, chopped
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½ cup olives
black or green, pitted and sliced
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1 cup feta cheese
crumbled
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Vinaigrette
½ tablespoon white wine vinegar
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1 tablespoon lemon juice
fresh
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½ tablespoon oregano
freshly chopped, or 1/2 teaspoon dried
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1 small garlic cloves
finely chopped
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1 teaspoon cumin
toasted and ground
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½ teaspoon dijon mustard
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3 tablespoons olive oil, extra-virgin
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4 tablespoons pine nuts
toasted, for sprinkling, or chopped walnuts
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Ingredients

Amount Measure Ingredient Features
355 ml beans
edamade, frozen soy beans
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173.4 ml/g orzo pasta
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1 large sweet red bell peppers
diced into small cubes
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1 large green bell peppers
diced into small cubes, or yellow bell pepper
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3 each scallions, spring or green onions
chopped
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1 each banana peppers
dice into small cubes, optional
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1 small red onion
dice into small cubes
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237 ml cherry tomatoes
oven-dried, or sun-dried tomatoes, chopped
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118 ml olives
black or green, pitted and sliced
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237 ml feta cheese
crumbled
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Vinaigrette:
7.5 ml white wine vinegar
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15 ml lemon juice
fresh
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7.5 ml oregano
freshly chopped, or 1/2 teaspoon dried
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1 small garlic cloves
finely chopped
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5 ml cumin
toasted and ground
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2.5 ml dijon mustard
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45 ml olive oil, extra-virgin
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6E+1 ml pine nuts
toasted, for sprinkling, or chopped walnuts
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Directions

Bring a large pot of salted water to a boil. Add the edamame to the pot, and boil for about 12 minutes until tender.

Using a slotted spoon takes the cooked edamame out and place into a colander. Let cool enough to handle, then take the soybeans out of the shells.

Add the pasta to the same boiling water and cook for about 10 minutes or according to the direction on the package. Drain the pasta and place in a large bowl.

Add the bell peppers, edamame, scallions, red onions, tomatoes, olives and feta cheese into the bowl as well. Stir well.

In a small bowl, add all the dressing ingredients, and mix until well blended.

Pour the dressing over the pasta mixture, and stir until evenly coated and distributed. Season with salt and black pepper to taste.

Sprinkle pine nuts on top and serve. Or place the salad in the refrigerator for a few hours or overnight.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 40557% from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 835mg 35%
Total Carbohydrate 12g 12%
Dietary Fiber 9g 37%
Sugars g
Protein 28g
Vitamin A 43% Vitamin C 184%
Calcium 29% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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