Lemon Orzo Salad With Roasted Peppers

This lemon orzo salad is fresh and bright, with zingy lemon, fresh herbs, peppers, and feta cheese. A perfect side dish for summer picnics.

Roast in the hot oven for around 20-25 minutes until the skin and edges are a bit blistered and charred and the peppers have softened.

To peel the peppers, let them sit in a covered bowl or container to lightly steam after cooking. Once cooled to room temperature, the skin can be peeled off.

Cook the orzo in salted water. In a large bowl whisk olive, oil, lemon juice, lemon zest, maple syrup, and salt. Add in the orzo.

Toss it all together to coat the orzo.

Add chopped peppers, feta, basil and salt and pepper.

Toss everything together. Serve the salad warm or cold. Leftover salad can be stored in the refrigerator in an airtight container for up to 3 days.

See the link for the full recipe!