1. Cook orzo per package directions. 2. Roast the red pepper: 3. Quarter the pepper, remove stem and seeds. Broil the pepper skin side up until skins blisters and blackens, about 8-10 minutes. 4. Immediately put the pepper in a bowl, cover it with a lid or plastic wrap, and let stand for 15-20 minutes. 5. Peel off and discard the charred skin. 6. Chop the pepper. 7. Combine the orzo, roasted red pepper, pistachios, green onions, olives, parsley and oregano in a large bowl. 8. Combine all the dressing ingredients together in a small bowl and whisk together. 9. Pour dressing over orzo mixture, tossing gently to coat. 10. Refrigerate. 11. Before serving, crumble 1/2 cup feta cheese over top of salad (or gently combine into salad if you prefer). ---------------------------------------------------------------------------
Nutrition
Ingredients
