INGREDIENTS
10
sweet mini peppers
4 tbsp
olive oil, divided
sea salt and freshly ground black pepper,
8 oz
orzo
1
lemon, zest and juice
1 1/2 tsp
honey
1/4 cup
finely diced red onion
1 cup
grape or cherry tomatoes, quartered
2
Persian cucumbers, unpeeled, diced
1/2 cup
chopped Kalamata olives
1/4 cup
chopped fresh parsley