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Toasted Orzo Salad with Roasted Pepper, Feta and Herbs
This pasta salad was inspired by the Greek feta and red pepper spread called htipiti. Toasting the orzo in olive oil until golden brown before simmering gives the rice-shaped pasta a rich, nutty flavor and aroma. Lemon juice brightens the flavors and balances the saltiness of the feta, while pistachios add texture and fresh dill and mint bring green, grassy notes. Freshly roasted bell pepper is preferable, but substituting 1 cup of jarred roasted red peppers works, too; just pat them dry before chopping. The salad is best served at room temperature the day it is made, but will keep up to two days covered in the refrigerator.
4 to 6
Servings
Tip
Don’t be shy about getting a good char on the bell pepper. The skin should be blackened and blistered on all sides; rotate the pepper as needed while it’s under the broiler. After roasting, be sure to put the pepper into a covered bowl and allow it to steam. This step loosens the skin so that peeling is a breeze.
45 minutes
Ingredients
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1
large red bell pepper
-
1
tablespoon plus ¼ cup extra-virgin olive oil, divided
Directions
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01Heat the broiler with a rack about 6 inches from the element. Place the pepper on a broiler-safe rimmed baking sheet and broil, turning occasionally, until blackened on all sides, 14 to 16 minutes. Place in a large bowl, cover and let steam for about 20 minutes to loosen the skin. Peel the skin off the pepper and remove and discard the stem and seeds, then chop the flesh into roughly ½-inch pieces; set aside, reserving the bowl.
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