recipe
June 19, 2022
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
Ingredients
- 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
Instructions
- 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.
- Grill peppers and seed and chop into a half-inch dice
- Add olive oil to a skillet
- Add thyme, garlic and season with salt and pepper, and cook for one minute
- Add the reserved pasta water and stir to combine
- 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.
- Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.
