Orzo & Bell Pepper Salad with Edamame, Olives & 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.
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.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
chopped |
|
|
| 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
crumbled |
|
| Vinaigrette | |||
| ½ | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
beans
edamade, frozen soy beans |
|
| 173.4 | ml/g |
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 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
banana peppers
dice into small cubes, optional |
|
| 1 | small |
red onion
dice into small cubes |
|
| 237 | ml |
cherry tomatoes
oven-dried, or sun-dried tomatoes, chopped |
|
| 118 | ml |
olives
black or green, pitted and sliced |
*
|
| 237 | ml |
feta cheese
crumbled |
|
| Vinaigrette: | |||
| 7.5 | ml |
white wine vinegar
|
|
| 15 | ml |
lemon juice
fresh |
|
| 7.5 | ml |
oregano
freshly chopped, or 1/2 teaspoon dried |
|
| 1 | small |
garlic cloves
finely chopped |
*
|
| 5 | ml |
cumin
toasted and ground |
|
| 2.5 | ml |
dijon mustard
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 60 | ml |
pine nuts
toasted, for sprinkling, or chopped walnuts |
|
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.
