Recipe: Orzo with Sautéed Vegetables

March 25, 2011


• 1 red bell pepper, 1” diced

• 1 yellow bell pepper, 1” diced

• 1 orange bell pepper, 1” diced

• 1 yellow onion, peeled and 1” diced

• ½ pound orzo

• 1 teaspoon of olive oil

• Salt and ground black pepper (optional)

For dressing:

• 1/3 cup olive oil

• 1/3 cup lemon juice (you can also substitute balsamic vinegar for the lemon juice)

• Salt and ground black pepper (optional)


1. Sprinkle one teaspoon of olive oil into a frying pan. Toss in the diced onion and sauté over medium heat for about three-to-five minutes. Add the bell peppers to the frying pan and sauté the vegetable mixture for another five to ten minutes, until the vegetables are cooked throughout.

2. Meanwhile, bring a pot of water to a rolling boil (add salt if desired). Add the one-half pound of orzo and let it cook for about seven-to-nine minutes, stirring occasionally. When the orzo is tender, drain and transfer to a large bowl.

3. Combine the one-third cup olive oil and one-third cup lemon juice (or balsamic vinegar) and pour the dressing over the pasta. Add the sautéed vegetables while mixing.

4. Serve hot or at room-temperature.

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