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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.













Trans-fat Free, High Fiber


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


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 40557% of calories 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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