Orzo and Roast Pepper Salad
A vibrant and hearty salad made with roasted peppers, orzo, chorizo, and feta, perfect for a refreshing meal.
Equipment
- Oven tray
- Saucepan
Ingredients
- 5 bell peppers or sweet pointed peppers red and yellow
- 2 tablespoon olive oil for roasting
- 2 red onions cut into wedges
- 250 g orzo / risoni
- 4 tablespoon olive oil for salad
- 2 cloves garlic finely diced
- 1 red chilli finely diced
- 125 g spicy chorizo sausage diced
- 3 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1-2 teaspoon sweet paprika powder or flakes
- lemon juice to taste
- small bunch fresh parsley finely chopped
- 200 g feta cheese
- 125 g cherry tomatoes halved
- 1 bunch fresh basil
- sea salt
- black pepper
Instructions
- Start by preheating your oven and tossing those bell peppers with 2 tablespoon olive oil. You want to see them getting a lovely golden color and releasing a sweet aroma. Keep an eye on them to avoid burning.
- Toss 2 red onions, cut into wedges, into the oven alongside the peppers, letting them get tender and slightly charred. If they start to brown too quickly, you may need to turn down the heat.
- Bring a pot of salted water to a boil and add 250 g orzo, cooking until it's just al dente. You will know it is ready when it has a bit of bite to it, not mushy. Be sure to drain it right away.
- In a pan, heat a splash of olive oil and sauté 125 g spicy chorizo sausage, diced, until it is sizzling and the oil takes on a delicious, spicy scent. Watch closely, as chorizo can overcook and become tough.
- In a bowl, whisk together 3 tablespoon red wine vinegar, 1 teaspoon sugar, 1-2 teaspoon sweet paprika powder, or flakes, and lemon juice to taste. Use a taste check to ensure the flavors balance.
- In a large bowl, toss the cooked orzo with the roasted peppers, onions, sautéed chorizo, 2 cloves garlic, finely diced, and 125 g cherry tomatoes, halved. Add the small bunch of fresh parsley and 1 bunch fresh basil, finely chopped, but do not overmix.
- Crumble 200 g feta cheese into your salad, letting it combine gently with the other ingredients. Ensure the chunks remain intact for texture.
- Finally, sprinkle in sea salt and freshly cracked black pepper to taste. Serve the salad immediately to enjoy the fresh flavors.
Notes
Storage Tips: Keeps in the fridge for at least 5 days, improves with time.
Expert Tips: If orzo pasta becomes mushy, cook in salted water until just al dente, then drain quickly to maintain a firm texture. When roasting peppers, ensure they are cooked long enough to become soft and fully caramelized for the best flavor. If the salad tastes bland, adjust seasoning with more salt, lemon juice, or vinegar before serving. For a fresh taste, add lemon juice and olive oil right before serving to maintain vibrant qualities. If short on time, opt for quality roasted peppers from a jar.
Reheating Instructions: This salad is best served fresh; however, if needed, you can gently warm it in the microwave for a few seconds, ensuring not to overheat.
Serving Suggestions: Serve with a slice of crusty bread or pair with grilled meats for a heartier meal. Top with additional fresh herbs just before serving for enhanced flavor.
Recipe Variations: Add grilled chicken for extra protein or incorporate roasted zucchini for more vegetables. Use different types of cheese like goat cheese or ricotta for variation.
Ingredient Notes: Select fresh bell peppers for roasting to enhance sweetness and flavor. For orzo, other small pasta shapes work well as substitutes, maintaining the same measurements. The quality of feta cheese is key, choose a creamy variety for the best texture and taste.