Summer is officially here, which means it’s prime time for picnics and patio dining. And this andouille and bell pepper orzo pasta salad is the perfect addition to any meal en plein air.
In fact, I put together the festive and flavorful dish to bring to a Father’s Day barbecue about two weeks ago. It paired perfectly with my dad’s famous ribs and the other sides on the table (stir-fried greens and steamed corn on the cob).
To make andouille and bell pepper orzo pasta salad, follow four simple steps:
- Cut up and roast some veggies and smoked sausage.
- Purée one-third of the prepared bell peppers from Step 1 with the remaining dressing ingredients.
- Cook 8 ounces of orzo until al dente.
- Throw the components in a bowl and toss to combine.
As with all good summer food, andouille and bell pepper orzo pasta salad can be assembled in advance and served cold or at room temperature.
Recipe adapted from Tesco Real Food.
Andouille and Bell Pepper Orzo Pasta Salad
Makes 6 servings
Ingredients
- 3 red bell peppers, cut into ¾" pieces
- 1 red onion, cut into ¼"-thick wedges
- 3 tablespoons olive oil, divided
- 6 ounces cooked andouille, quartered lengthwise and then cut crosswise into ¼"-thick pieces
- 3 tablespoons water
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon smoked paprika
- 1 garlic clove, chopped
- 8 ounces orzo
- 1 cup grape or cherry tomatoes, halved
- ¼ cup chopped fresh parsley
- sea salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees. Place bell peppers on one side of a baking sheet. Place onion on the other side of the baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Arrange vegetables in a single layer and bake for 15 minutes, stirring halfway through. Remove from the oven and transfer one-third of the bell peppers to a food processor. Scatter the andouille over the remaining bell peppers and onion and stir to combine. Bake for an additional 10 minutes and then remove from the oven.
- Add remaining 2 tablespoons olive oil, water, red wine vinegar, honey, smoked paprika and garlic to the food processor and purée until smooth.
- Cook orzo according to package directions until al dente. Drain and transfer to a large bowl.
- Add roasted vegetables and andouille, tomatoes, and parsley to bowl with orzo and toss gently to combine. Add puréed bell pepper mixture and toss to combine. Season with salt and pepper to taste. Serve at room temperature or slightly chilled.
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