Most of the summer fruit and vegetables are fading in color and flavor, but we can still make a very colorful salad that will keep the summer on our plates. This Bell Pepper Orzo Salad is a crunchy, refreshing salad full of green, red, yellow, and orange. What can be more uplifting than that.
This salad is not totally raw. First of all the orzo is cooked (duh!), secondly the bell peppers and onion are cooked as well. Just a little bit, just enough to make them a tad sweeter, a bit more flavorful. But short enough to keep a crunch.
In this salad, the bell peppers are the main ingredient and the orzo is the supporting ingredient and I found that the raw bell peppers were too dominant; the orzo was not in play at all. By cooking the vegetables just a little bit, they are in sink with the orzo. There is a communication going on between the two; you will actually taste both, flavor and texture.
The used colored orzo in this Bell Pepper Orzo Salad; a way to emphasize the colors of the bell peppers, funny enough the red color of the orzo comes from red bell pepper. With regard to bell peppers, I bought all the colors I could get; green, red, orange and yellow.
After you cooked the pasta and the vegetables, allow them to cool. The temperature is up to you; you can go really cold or your can go luke warm. Depends on what you like. This particular salad I prefer at room temperature. Once the pasta and peppers are cooled the way you like it, add the dressing, It is made from olive oil, vinegar (or Verjus Blanc – my vinegar of choice), balsamic vinegar, Dijon mustard and chopped rosemary and sage, salt and pepper. The rosemary and sage may not be the most likely choice, but it makes the dressing really nice.
I cut some sharp Provolone cheese in slivers, using a vegetable cutter. This will add some pop. All in all, an easy salad, with lots of crunch, color and flavor.
Try this Bell Pepper Orzo Salad and Enjoy