Orzo Salad
Servings
4
servingsTotal time
20
minutesIngredients
2 cups chicken stock
1 cup orzo
1 red bell pepper, sliced
2 Tbsp olive oil
2 cups cherry tomatoes, halved
1 clove garlic, minced
2 tsp fresh thyme
2 tsp capers, drained and rinsed
1/2 cup feta cheese
zest of 1 large lemon
1 tbsp freshly chopped parsley
salt and pepper, to taste
Directions
- Add chicken stock and orzo to a large pot and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for 7 minutes. Turn off the heat and let the pot sit covered for an additional 3 minutes.
- Meanwhile, add 1 tbsp of olive oil to a pan over medium-high heat and saute the sliced red peppers for about 6-7 minutes.
- In a separate pan, add 1 tbsp of olive oil and set over medium heat. Add the cherry tomatoes and garlic and cook, stirring occasionally until the tomatoes have softened, about 4 minutes.
- In a large bowl, combine the rest of the ingredients, along with the orzo, bell peppers, tomatoes, and garlic. Mix well and season with salt and pepper to taste.