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🥗 Orzo Pumpkin Salad with Feta

533 kcal · 30 min · 4 servings

Ingredients

• 2 red onions
• 2 red bell peppers
• 400 g pumpkin flesh (e.g. Muscat, Hokkaido)
• olive oil
• 1 splash dry white wine
• 350 g orzo pasta
• salt
• 150 g feta
• pepper (from the mill)
• 3 tbsp basil
• lemon juice

Instructions

1. 1. Peel the onions and cut them into thin wedges.
2. 2. Wash the peppers, halve them, and remove the seeds and white inner membranes.
3. 3. Cut the peppers into wide strips.
4. 4. Cut the pumpkin flesh into bite-sized pieces.
5. 5. Heat 2 tablespoons of oil in a pan.
6. 6. Add the onions, peppers, and pumpkin to the pan.
7. 7. Sweat the vegetables, turning them occasionally.
8. 8. Pour in the wine.
9. 9. Simmer the vegetables over medium heat for about 10 minutes.
10. 10. Bring water to a boil in a pot and salt it.
11. 11. Add the orzo pasta to the boiling salted water.
12. 12. Cook the pasta al dente (firm to the bite).
13. 13. Crumble the feta cheese roughly.
14. 14. Season the vegetables with salt and pepper.
15. 15. Remove the vegetables from the heat.
16. 16. Let the vegetables cool down to lukewarm.
17. 17. Drain the pasta.
18. 18. Rinse the pasta with cold water to stop the cooking process.
19. 19. Let the pasta drain.
20. 20. Mix the pasta with the feta, vegetables, and basil leaves.
21. 21. Season the salad with a splash of lemon juice.
22. 22. Plate the salad.
23. 23. Serve the salad.

Nutrition per serving

• kcal: 533
• Protein: 19 g · Fett/Fat: 18 g · Carbs: 71 g