
The Barefoot Contessa has a great orzo salad that has been served over and over at LPB. However, over the years I have made some changes to pick it up a bit. We have added a few items, changed some of the veggies for a more flavorful dish. It is perfect to make the day before and serve at BBQs and other casual events.
Ingredients
- 1 pound of orzo pasta, cooked al dente
- 1 red onion, chopped into bite sized pieces
- 1 red bell pepper, chopped into bite sized pieces
- 1 yellow bell pepper, chopped into bite sized pieces
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 cup feta cheese, chopped into small blocks
- 1 1/2 cup fresh basil, cut into 1/10 inch strips
- 1/2 cup dill, finely chopped
- Zest of two lemons
- 1/2 cup lemon juice, freshly squeezed
- 1 cup extra virgin olive oil, divided
- 2 tablespoons of Dijon mustard
- 1/2 cup pine nuts, toasted
- Salt and pepper to taste
Making It
- Cook the pasta in salted water two minutes under the suggested cooking time, then strain and mix it with 1/2 cup of olive oil, lemon zest and a shake of the salt and pepper. The pasta will keep cooking
- Turn the oven to 425 degrees and throw the chopped onion and peppers onto a baking sheet, add garlic and then toss with red pepper flakes, liberal amount of extra virgin olive oil, salt and pepper. Bake for 8 minutes or so then mix into the pasta. Let the veggies and pasta cool to room temperature
- Add the feta, basil, dill to the pasta and mix
- In a small bowl add 1/2 cup olive oil, 1/2 cup lemon juice, mustard, salt and pepper and whisk together then blend it into the salad
- Top with more basil and toasted pine nuts and serve
Nice recipe
I’m making that!! yum!
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