Mediterranean Orzo with Roasted Peppers and Lemon

A delightful and light Mediterranean-inspired orzo dish, brimming with roasted peppers and zesty lemon accents, perfect for a quick and satisfying meal.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by bringing a small pot of salted water to a boil over high heat. Add the orzo and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process, setting it aside to cool completely.
2. 2.
   While the orzo is cooling, prepare the roasted red peppers. If using jarred peppers, ensure they are well-drained and patted dry to remove excess moisture, which might otherwise dilute the flavors. Chop them into small, bite-sized pieces for a more even distribution in your dish.
3. 3.
   In a medium-sized mixing bowl, combine the cooked orzo and chopped roasted red peppers. Add the crumbled feta cheese, which will provide a creamy and tangy contrast. Pour the lemon juice over the mixture; this will add freshness and enhance the flavors of the peppers.
4. 4.
   Drizzle the olive oil over the salad, which will add richness and help bring all the flavors together. Gently toss everything until the ingredients are well combined and the feta has slightly melted from the warmth of the orzo, giving the salad a creamy texture.
5. 5.
   Taste the salad and adjust seasoning if necessary, adding a pinch of salt or a bit more lemon juice for extra acidity. Serve immediately at room temperature for the best flavor, or refrigerate for up to a day. If refrigerated, allow the salad to come to room temperature before serving to awaken its full flavors.