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Toasted Orzo Salad with Roasted Pepper, Feta and Herbs

Toasted Orzo Salad with Roasted Pepper, Feta and Herbs

By Malcolm JacksonApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

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.

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.

Ingredients
  • 1

    large red bell pepper

  • 1

    tablespoon plus ¼ cup extra-virgin olive oil, divided

  • 1

    cup orzo

  • Kosher salt and ground black pepper

  • 2

    tablespoons lemon juice

  • 3

    ounces feta cheese, crumbled (¾ cup)

  • ¼

    cup roasted pistachios, chopped

  • ¼

    cup lightly packed fresh dill, finely chopped

  • ¼

    cup lightly packed fresh mint, thinly sliced

Step 1

Heat 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.

Step 2

Meanwhile, in a large saucepan over medium, combine 1 tablespoon oil and the orzo. Cook, stirring occasionally, until the orzo is golden brown, about 5 minutes. Add 8 cups water and 1 teaspoon salt and bring to a boil. Cook over medium, stirring occasionally, until the orzo is tender. Drain in a colander, rinse with cold running water and set aside.

Step 3

In the reserved bowl, whisk together the remaining ¼ cup oil, lemon juice and ¼ teaspoon salt. Add the roasted pepper, feta, pistachios, dill and mint; stir to combine. Add the orzo and stir again. Taste and season with salt and pepper. Serve immediately.