It was my mom’s birthday last Sunday. Typically, I’d bake something sweet as a celebratory treat. This year, I received an unusual request from her – one that I wasn’t expecting.
When I offered to make and deliver a red wine velvet cake or dark chocolate chunk and honey roasted almond cookies, my mom replied, “How about orzo pasta salad?” Huh? Did I hear that right? It turned out that she was trying to cut back on sugar but still craved my cooking.
Who was I to argue? At least I could put some of the produce in my new Whole Foods Market mystery basket to use.
This colorful orzo pasta salad is brimming with roasted and raw vegetables and dressed in a simple lemon vinaigrette. Since the medley is relatively mild in flavor, you can serve it with meat, poultry and fish – or enjoy it as is.
- 10-12 sweet mini peppers
- 4 tablespoons olive oil, divided
- sea salt and freshly ground black pepper, to taste
- 8 ounces orzo
- 1 lemon, zest and juice
- 1½ teaspoons honey
- ¼ cup finely diced red onion
- 1 cup grape or cherry tomatoes, quartered
- 2 Persian cucumbers, unpeeled, diced
- ½ cup chopped Kalamata olives
- ¼ cup chopped fresh parsley
- Preheat oven to 400 degrees. Cut mini peppers in half lengthwise and place on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer, cut side down, and bake for 10 minutes. When cool enough to handle, slice peppers in half lengthwise and then crosswise into ¼"-thick pieces. Set aside.
- Cook orzo according to package directions until al dente. Drain and transfer to a large bowl; add 1 tablespoon olive oil and toss to combine.
- In a large bowl, combine the lemon zest and lemon juice, remaining 2 tablespoons olive oil, and honey; whisk until emulsified. Add onion and salt and pepper to taste; stir to combine.
- Add tomatoes, cucumbers, olives, parsley, roasted mini peppers and orzo and toss gently to combine. Add additional salt and pepper to taste. Serve at room temperature or slightly chilled.
