June 19, 2022

Orzo, Pepper and Basil Salad

Orzo, Pepper and Basil Salad

Orzo, Pepper and Basil Salad

Yield: Serves 2 as a meal or 4 as a side

A delicious Summer Salad


  • 1 cup dried orzo
  • Kosher salt and pepper
  • ¼ cup extra-virgin olive oil
  • 1/3 cup diced red onion
  • 2 large red, yellow or orange bell peppers, grilled with their skin on, cored, seeded and chopped into ½-inch pieces (about 2 cups)
  • 1 fresh thyme sprig
  • 1 tablespoon minced garlic
  • 12 greek olives pitted and cut into thirds
  • 1 tablespoon fresh lemon juice
  • ¼ cup chopped fresh basil, plus more for garnish
  • 4 ounces goat cheese cheese crumbles


  1. Cook orzo in a large pot of 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.
  1. Grill peppers and seed and chop into a half-inch dice
  2. Add olive oil to a skillet
  3. Add thyme, garlic and season with salt and pepper, and cook for one minute
  4. Add the reserved pasta water and stir to combine
  5. Add cooled orzo, to a bowl with lemon juice, prepared dressing, chopped peppers, olives, chopped basil, and goat cheese crumbles. Season to taste with salt and pepper.
  6. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.
Skip to Recipe