Orzo Salad with Bell Peppers
The Nitty Gritty:
Banish all thoughts of same-old pasta salad- Level: 1
- Prep Time: 30 minutes
- Yields: 8-10 servings
- Tags: salad side dish
The HG’s Lauren makes a mean orzo salad, and I’d been partial to the Barefoot Contessa’s — but I never feel like roasting vegetables in the heat of the summer. The result? The hybrid recipe you see below; an updated take on pasta salad that brings together fresh colors and flavors.
Use it as a springboard to blissful new combinations… or stick to the recipe, and bring it along to your next BBQ. Your hosts will love you. Or, toss chicken, shrimp, or pork in here for a more meaty main dish.
Never worked with orzo before? Check out the photo below to know what to look for in the pasta section of your grocery store. Cooking-wise, it’s just like any other pasta — boil in salted water until al dente. Drain. Done.
Ingredients:
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- ½ red onion, chopped finely
- 1 bunch scallions (green onions), sliced -- use only the white and light green parts
- 1 pint cherry or grape tomatoes, halved lengthwise
- 1 cup fresh basil, chopped
- ½ lb. orzo
- 6 oz. feta, umbled or cut into chunks
- ⅓ cup extra virgin olive oil
- Splash of red wine vinegar
- ½ tsp. sea salt
- Freshly ground black pepper
- Juice from 2 lemons
- Orzo, dry and ready for the boiling water
Instructions:
Cook the orzo in boiling, salted water according to package directions. Drain and place in a large bowl.
Whisk together the lemon juice, salt, and a generous bunch of freshly ground black pepper. Pour in the olive oil in a steady stream, whisking as you pour. Taste and adjust acidity, oil, and seasoning as you see fit.
Add peppers and onion to the orzo, then pour the dressing over top. Mix well and let cool to room temperature.
Right before serving, add the basil, feta, and scallions. Taste again and adjust seasoning as needed. Serve at room temperature or slightly chilled
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By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter and pursues her zeal for cooking on the side. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is a monthly online publication edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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