ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS RECIPE ...
An easy Orzo Salad with Feta recipe with Olives and Bell Peppers
Provided by EPICURIOUS.COM
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
- Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
- Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Garnish salad with pine nuts; serve.
ORZO SALAD WITH PEPPERS AND FETA RECIPE - NYT COOKING
Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell peppers simmer in olive oil and aromatics until meltingly soft, and juicy tomatoes simmer alongside until they burst, lending both tangy and sweet notes. Briny feta adds salty bites to complement the sweet pepper sauce, but tart aged goat cheese makes a good alternative. This side is even better at room temperature, making it the perfect make-ahead dish for summer picnics or potlucks.
Provided by Kay Chun
Total Time 30 minutes
Yield 4 to 6 servings (about 10 cups)
Number Of Ingredients 11
Steps:
- Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
- Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
- Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
- Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.
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