Friday, June 24, 2011

Orzo Salad with Feta, Olives and Bell Pepper

I'm more than a little behind on posting recipes. I'm also a little behind on finding new recipes, although I've been cooking a fair amount, just revisiting old favourites and for the most part, taking a more relaxed approach to food (and enjoying someone else's cooking skills as well!).

This recipe arose out of a need to use up some bell peppers. While searching epicurious, I stumbled across this one and thought it could only be a sign as I also had some feta and olives sitting in the fridge that were nearing (or slightly past) their expiration dates. I passed on the green onions, capers, and pine nuts as I didn't want to make a trip to the grocery store and subbed some red wine vinegar for white as well as adding some Parmesan to supplement the feta, but the recipe is quite forgiving. Think of it more as suggestions for a perfect summer dish that comes together quickly, doesn't heat up the apartment, and is light and fresh. Next time, I wouldn't mind adding some fresh basil and sun-dried tomatoes. The only thing I didn't like about this recipe was the inclusion of dried oregano. It seemed to throw off the texture slightly for me and I would've preferred some other fresh herb!

One year ago: Potato Pesto Pizza

Orzo Salad with Feta, Olives and Bell Pepper (adapted from, originally Bon Appetit)

340g orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (or plain, or Parmesan, or a mix)
2 cups chopped bell pepper (I used red, original suggests red and yellow)
3/4 cup pitted Kalamata olives
4 green onions, chopped (opt)
2 tablespoons drained capers (opt)
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar (or red)
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano (see notes)
1 teaspoon Dijon mustard
1 teaspoon ground cumin
3 tablespoons pine nuts, toasted (opt)

1. Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl.
2. Toss orzo with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
3. Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. 4. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
5. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
6. Garnish salad with pine nuts; serve.

No comments:

Post a Comment