Orzo Salad With Feta, Olives and Peppers

Paula Skulina
by Paula Skulina
8-10 Servings
24 min

Looking for a great salad to make for summer cookouts? This Orzo Salad with Feta, Olives and Peppers has been on my cookout menu since I first made it back in 2007.

Not only is this orzo salad attractive to look at, but it’s also tasty as well. Red and yellow bell peppers along with capers and Kalamata olives add a pop of color to the salad. The dressing has a great flavor!

I like to serve it in my grandmother’s glass bowl to show off the color that the peppers, olives, and capers give this salad.

The recipe comes from the Applewood Inn in Guerneville, CA, and was shared in the October 2007 issue of Bon Appetit magazine. It really is delicious!

I hope that you enjoy this salad as much as my family does!

Orzo Salad With Feta, Olives and Peppers
Recipe details
  • 8-10  Servings
  • Prep time: 15 Minutes Cook time: 9 Minutes Total time: 24 min
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  • 12 oz orzo
  • 2 T + 1/2 cup olive oil
  • 1 1/2 cups feta cheese, crumbled
  • 1 chopped yellow pepper
  • 1 chopped red pepper
  • 3/4 cup pitted Kalamata olives sliced into halves or quarters
  • 4 green onions chopped
  • 2 T drained green capers
  • 3 T lemon juice
  • 1T white vinegar
  • 1 T minced garlic
  • 1 1/2 tsp dried oregano
  • 1 tsp dijon mustard
  • 1 tsp ground cumin

Cook orzo in a large pot of boiling salted water until tender but still firm to bite. Drain and transfer to a large bowl. Toss with 2 T olive oil. Add crumbled feta, peppers, olives, green onions, and capers.
Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in a small bowl. Gradually whisk in the remaining 1/2 cup of olive oil. Season to taste with salt and pepper.
Add dressing to orzo mixture and toss to blend. Cover and refrigerate.
Paula Skulina
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