Pumpkin, Orzo, and Feta Salad

Ingredients

• 2 red onions
• 2 red bell peppers
• 400 g pumpkin flesh (e.g., muskmelon, Hokkaido)
• olive oil
• 1 splash dry white wine
• 350 g orzo pasta
• Salt
• 150 g feta cheese
• pepper (ground)
• 3 tbsp Basil
• Lemon juice

Instructions

1. 1.

   Peel the onions and cut them into thin slivers. Wash the peppers, halve them, remove seeds and white membranes, and slice into wide strips. Cut the pumpkin flesh into bite-sized pieces.

2. 2.

   Heat 2 tbsp oil in a pan and sauté the vegetables, turning occasionally. Add wine and simmer over medium heat for about 10 minutes.

3. 3.

   Meanwhile, cook the pasta in boiling salted water until al dente.

4. 4.

   Crush the feta cheese roughly.

5. 5.

   Season the vegetables with salt and pepper, remove from heat, and let them cool to lukewarm. Drain the pasta, rinse under cold water, drain again, and mix with the feta, vegetables, and basil leaves. Adjust seasoning with a splash of lemon juice and serve plated on bowls.