Orzo Salad With Peppers and Feta

By Kay Chun

Updated June 16, 2021

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
4(2,860)
Comments
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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)

  • 1 pound orzo

  • Kosher salt and pepper

  • ¼ cup extra-virgin olive oil

  • 1 medium yellow onion, thinly sliced (about 1 ½ cups)

  • 3 large or 4 medium red, yellow or orange bell peppers (about 1 ¼ 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 ½-inch pieces

  • 1 tablespoon fresh lemon juice

  • ¼ cup chopped fresh basil, plus more for garnish

  • 4 ounces feta cheese, thinly sliced or crumbled

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

69 grams carbs; 17 milligrams cholesterol; 460 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 6 grams fiber; 617 milligrams sodium; 14 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
2,860 user ratings
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Comments

frieswiththat

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.

Lisa

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.

Annie

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.

Trudie

Delicious! I used 1/3 of the orzo for a better orzo/vegetable balance.

Chelsy

Excellent recipe! I love a lot of veg so I followed others advice and did half the orzo. I used chickpea orzo and it turned out great!

Denise M

What do you think of adding pickled red onions?

Richard X

The only things that matters what YOU think.

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