Orzo Salad With Peppers and Feta

Name: Orzo Salad With Peppers and Feta
Total time: 30 min
Yield: 4 to 6 servings (about 10 cups)
Cuisine: american
Ingredients: 1 pound orzo; Kosher salt and pepper; 1/4 cup extra-virgin olive oil; 1 medium yellow onion, thinly sliced (about 1 1/2 cups); 3 large or 4 medium red, yellow or orange bell peppers (about 1 1/4 pounds), cored, seeded and chopped into ½-inch pieces (about 4 cups); 1 fresh thyme sprig; 1 tablespoon minced garlic; 1 medium tomato, diced into 1/2-inch pieces; 1 tablespoon fresh lemon juice; 1/4 cup chopped fresh basil, plus more for garnish; 4 ounces feta cheese, thinly sliced or crumbled

By Kay Chun

Updated June 17, 2021

Orzo Salad With Peppers and Feta — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 30 minutes
Rating: 4(2,724)
Comments: Read comments

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.

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Ingredients

Yield:4 to 6 servings (about 10 cups)

1pound orzo
Kosher salt and pepper
¼cup extra-virgin olive oil
1medium yellow onion, thinly sliced (about 1½ cups)
3large or 4 medium red, yellow or orange bell peppers (about 1¼ pounds), cored, seeded and chopped into ½-inch pieces (about 4 cups)
1fresh thyme sprig
1tablespoon minced garlic
1medium tomato, diced into ½-inch pieces
1tablespoon fresh lemon juice
¼cup chopped fresh basil, plus more for garnish
4ounces feta cheese, thinly sliced or crumbled

Ingredient Substitution Guide

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Preparation

Step 1
Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve ¼ cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
Step 2
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.
Step 3
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.
Step 4
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.

Ratings

4 out of 5

2,724 user ratings

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Comments

frieswiththat4 years ago

Followed recipe exactly except used only half pound of orzo and added 1 can of drained, rinsed cannellini beans for our dinner. I added veg mix to beans and allowed the flavors to come together for an hour, then added orzo. Served with green salad on the side. Excellent.

Lisa4 years ago

I improvised exactly this dinner last night based on the remains of my fridge. Then I found the same recipe in the Times Cooking section today. The only difference in my preparation was that I warmed the feta cheese at the end with the sauteed veg. Also added some of the pasta water to make it a bit more saucy. Was super tasty.

Annie4 years ago

I made this last night as a side to grilled swordfish. It was a delicious accompaniment. My only departure from the recipe was that I used HALF the amount of orzo; IMO, to use a full pound would necessitate doubling the amount of vegetables/sauce. And it was plenty for four people. One could use most any vegetable in this recipe.

Lucy2 days ago

hear me out: chopped kalamata olives.

Colleen1 week ago

Excellent recipe , a very simple to prepare and exceptionally tasty salad. I made it exactly as written and added a can of drained cannellini beans. The sky is the limit for vegetable additions. This keeps well for lunches the next day.

Dorothy1 week ago

Follow up: I made this several nights ago for the three of us. Put the leftovers in the fridge and it held up for three days, no change in taste or texture. So, next time make this it will be a day ahead with no worries.

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