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Summer Orzo Salad

Cheese, Vegetables

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  • 12

Submitted by Heather Bilyeu


  • 1 lb orzo
  • 1 Tbsp olive oil
  • 1 small bunch asparagus
  • 12-oz can roasted red peppers
  • 1 Tbsp butter
  • 6 oz feta cheese
  • Salt and freshly cracked black pepper, to taste
  • Juice of ½ lemon


Fill a large pot with water and salt the water. Bring to a boil and cook orzo according to package directions. Cut off and discard woody ends of asparagus; cut the remainder into 1- to 2-inch slices. Add to a skillet with olive oil. Saute for 5–7 minutes, then add to a large bowl. While the orzo and asparagus cook, drain the roasted red peppers. Finely dice peppers and add to the bowl with asparagus. When orzo is cooked, drain and add into the large bowl with peppers and asparagus. Add in butter and stir until melted. Crumble and add feta; toss to combine. Add salt and pepper to taste, and the lemon juice to finish. Toss one more time. Serve immediately and enjoy. Serves 12.

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