Orzo Salad With Peppers and Feta Recipe (2024)

Followed recipe exactly except used only half pound of orzo and added 1 can of drained, rinsed cannellini beans for our dinner. I added veg mix to beans and allowed the flavors to come together for an hour, then added orzo. Served with green salad on the side. Excellent.

I improvised exactly this dinner last night based on the remains of my fridge. Then I found the same recipe in the Times Cooking section today. The only difference in my preparation was that I warmed the feta cheese at the end with the sauteed veg. Also added some of the pasta water to make it a bit more saucy. Was super tasty.

I made this last night as a side to grilled swordfish. It was a delicious accompaniment. My only departure from the recipe was that I used HALF the amount of orzo; IMO, to use a full pound would necessitate doubling the amount of vegetables/sauce. And it was plenty for four people. One could use most any vegetable in this recipe.

Delicious to eat and pretty to look at. We avoid dairy if we can, so for the briny, salty element I substituted sliced Kalamata olives. I thought I was going to add chickpeas but in the end I didn't. I might try that another time.

I doubled the veggies & combined everything while still warm so cheese would melt a little & orzo would absorb the very flavorful liquid. Garnished with lemon zest, feta, fresh basil AND oregano. Amazing!!! Great hot-night-in-the-garden dinner with some good bread!

I served this as an entrée with the addition of some diced spicy sausage. Also found that additional lemon juice was needed to really make it sing. All in all, a really nice summer recipe. Will be cooking it again.

Used red onion instead of yellow plus added cannelloni beans, YUM!

I added a pinch of red pepper flake and would probably add two next time. Very tasty, simple dish.

Piperade makes pretty much anything good to eat, but like most NYT recipes, the pasta:veggie ratio is way too high. Cut the orzo in half. Let the Piperade free

We enjoyed this thoroughly. I erred and doubled the garlic - no problem! I would double the basil and use extra feta - 4 oz. got lost.

Delicious with added chickpeas as suggested by Sue :)

Made this recipe the other night and it was delicious, but one pound of orzo with the right proportion of vegetables was a boatload. Had to double the vegetables to have it look like the photo and taste right. Really good, but enough for the four of us to have for about two weeks.

I used cherry tomatoes, great taste.

This was amazing! I used a red onion because that's all I had and it added even more color to the dish. Otherwise followed the directions. Served it with fish, but ate leftovers as standalone meals. Everyone loved it. Will make it again and again.

I've made many versions of this - always a hit all summer! Substitute fresh lime juice for the lemon, cilantro for the basil, and black beans for the feta, and you've got a totally different flavor!

Ridiculously good. I will make this often.Made almost exactly as written except used 1/2 lb of orzo and grape tomatoes. No basil since I don’t have any.

I doubled the recipe. Way too much orzo. Needed to add some pesto and salt to flavor it. Also when cooling the orzo, I recommend mixing in some EVOO so it doesn’t stick together. I doubled the basil. Wish I’d added more feta.

I made this as a warm dish and added 1 lb shrimp at the end of cooking the vegetables, after adding the pasta water. Cooked them about 2 minutes on each side, and then added the orzo, lemon, basil and feta. Warmed everything on my lowest heat for several minutes and it was a delicious and satisfying meal. I would add more diced tomato next time, and maybe fewer bell peppers.

I think a bit more tomato and possibly more lemon is good. When I reheat it, I add a bit of olive oil and more lemon and pepper and heat it for ~25 seconds in the microwave. It's great. The basil is a wonderful fresh and flavor element, so don't skip that. I've made it twice and my kids also approve.

Excellent. Rave reviews all around. Used quartered cherry tomatoes as whole tomatoes didn't look good at the time and worked just as well.

I used double the feta and probably more than double the lemon juice. I would say it’s still missing something but my mom said it was nice.

Too much orzo in comparison to 4hecrest of the salad, but delicious!

A very tasty pasta salad. Brought it to share and everyone wanted the recipe.

Followed the recipe exactly. It came out great.

Wish I'd read comments before making. Way too much pasta for the amount of piperade. As in way too much. Very dry and the peppers were engulfed by the pasta

Fabulous recipe! As per commenter suggestions, I used less pasta (tiny shells from the pantry), combined all with the feta while hot, and more garlic and basil. Plenty of black pepper, and a sprinkle of my favorite Urfa and Aleppo pepper flakes. I'll definitely make it again, but will add only about half the feta while warm and garnish with the remaining when cooled. I can see adding fresh corn kernels, good olives, capers, etc. to this. Definitely a keeper.

Used what I had on hand, zucchini, tomatoes, fresh spinach, olives and a little bit of leftover baked chicken.Just about a cup of orzo. Pasta goes a looonnngggg way. Topped with feta. Yum.

1/2 the orxo

I just made it tonight and it was perfect and delicious. Just used half of the orzo and it was good with the rest of ingredients. Loved it !

I found this recipe quite boring as written. I’ve made orzo salads in the past that included artichoke hearts, prosciutto, or olives that gave a boost of flavor to them. Adding more acid to the dressing did not elevate the flavor much. I. Eventually threw out the leftovers. The salad simply needed too many additions to assure a tasty dish.