Orzo Pasta Salad
Serves 2 as an entree; 3-4 as a side dish
Ingredients
Pasta
- 1 cup orzo
- 1 qt water
- 1 tsp salt for pasta water
- 2 tbsp olive oil for pasta water
Garlic Paste*
- 2 garlic cloves, chopped
- ¼ tsp kosher salt
Salad
- ¼ tsp garlic paste*
- ½ tsp red pepper flakes
- ⅓ cup extra virgin olive oil
- ½ cup crumbled feta cheese
- black pepper to taste
- ⅓ cup chopped orange, red & green bell peppers
- ⅓ cup sliced cherry tomatoes
Garnish Suggestions (optional)
- ⅛ cup crumbled feta cheese
- chopped orange, red & green bell peppers
- drizzle of extra virgin olive oil
Equipment
- large pot
- fine mesh strainer
How-to
Cook Pasta
- Bring 1 qt of water to a boil
- Add the orzo, salt and olive oil
- Cook uncovered 8-9 minutes, stirring occasionally (or according to package directions)
Make Garlic Paste & Finish the Salad
- While orzo is cooking, smash, slice and chop the garlic cloves
- Sprinkle ¼ tsp kosher salt over the garlic pieces and with the flat of a knife, mash the two ingredients into a paste-like consistency and add to a mixing bowl
- Add red pepper flakes and olive oil to the bowl
- Drain cooked pasta with a fine mesh strainer and add to the bowl. Stir to combine
- While pasta is still hot, stir in the crumbled feta cheese
- Add black pepper to taste
- Add bell peppers and let come to room temperature
- Add cherry tomatoes, mix, and place in a serving dish
- Garnish with feta and bell peppers. Serve warm or at room temperature
Note - If serving at a later time, you may need to re-season with pepper and/or a drizzle of olive oil