Orzo Salad

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