Peppered Orzo Greek Salad

Meal Type:
Prep Time:
15 - 30 mins
Cooking Time:
0 - 15 mins
6 +
Diane D.


  • 2 cups Orzo (rice-shaped pasta also sold as Risoni)
  • 3 capsicum peppers (red, yellow green)
  • 1 cup cherry tomatoes
  • ¼ cup red onion, finely chopped
  • 2 tablespoons lemon juice
  • ¼ cup Pams Extra Virgin Olive oil
  • 1 teaspoon each: lemon pepper seasoning, castor sugar
  • a bag of pre-washed salad leaves
  • ½ cup Pam’s Pitted Olives
  • 100 g. feta cheese
  • Paprika (optional)


  1. Cook Orzo in a large pot of salted boiling water for about 10 minutes or, until cooked al’dente. Drain and cool.
  2. Seed and thinly slice the capsicum peppers. Halve the cherry tomatoes. Combine these and the red onion, with the cooked, cooled Orzo.
  3. In a small screwtop jar, combine the lemon juice, olive oil , lemon pepper and sugar. Shake to emulsify. Toss this dressing through the Orzo mixture.
  4. Spread the salad leaves over a large platter. Spoon over the Orzo salad. Nestle the olives into the salad. Crumble the feta cheese overall. Sprinkle, if liked, with paprika.
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