Orzo is pasta shaped like rice and is one of my favorite kinds of pasta.
This salad is very easy and quick to make. It is colorful and delicious. It is festive enough to serve at a party or a holiday dinner.
The recipe here is basic, but think of your favorite ingredients and play with it. You can add pine nuts, fresh herbs, toasted bread, more veggies… the sky is the limit.
Makes 4-6 servings
½ box orzo
Black pepper, ground
Extra virgin olive oil (evoo)
1 lemon, juiced
2 red bell pepper, roasted* and peeled, diced
Olives, black and/or green, chopped
Goat and/or feta cheese, crumbled/diced small
Tomatoes, chopped, optional but recommended!
Cook pasta according to the instructions on the box.
Drain and season with salt, black pepper, and a splash of a good fruity evoo. Add all the other ingredients, and toss.
* to roast the peppers, slice them in half, clean from the seeds, and place skin side up under the broiler (you can do this in a small toaster oven – I did it – it’s much faster). Once their skin is blackened, remove from oven and place in a bowl, cover with plastic foil and let it sweat and cool. Once cooled, the skin peels easily.