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.
edamade, frozen soy beans
sweet red bell peppers
diced into small cubes
green bell peppers
diced into small cubes, or yellow bell pepper
scallions, spring or green onions
dice into small cubes, optional
dice into small cubes
oven-dried, or sun-dried tomatoes, chopped
black or green, pitted and sliced
white wine vinegar
freshly chopped, or 1/2 teaspoon dried
toasted and ground
olive oil, extra-virgin
toasted, for sprinkling, or chopped walnuts
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.