This is a great dish to make for company because the recipe makes a large pasta salad. It’s best to sauté the vegetables first and boil the pasta afterwards to immediately combine the drained orzo with the pepper mixture.
Rainbow Orzo Salad
Servings
Ingredients
- 1 box orzo pasta
- 1 each red, yellow, orange Holland pepper; julienned
- 1 medium to large spanish or vidalia onion finely diced
- 2 cloves of elephant garlic finely diced (or 6 to 8 large cloves of regular garlic)
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1/2 cup lightly toasted slivered almonds
- Oil for sautéing
Instructions
- Cut the julienned peppers into small rectangles to mimic the shape of the orzo pasta. 2. Add olive oil to a large sauté pan over medium-high heat. Add onions, cook until translucent. Add the garlic and peppers. The pan will be very full, so keep the heat high. Add the seasonings and sugar. 3. When peppers are wilted but still slightly firm to bite, remove from heat. 4. Cook pasta according to package directions until al dente and toss with the peppers. Add toasted almonds and continue tossing until all the ingredients are combined. Adjust seasoning if necessary using salt and sugar. You may add more olive oil if needed to keep it moist.
Standard sz box is usually 1lb. I prefer Barilla but it’s not important which brand at all.
What size box of orzo?
That is correct-this pic is not an accurate depiction of the actual recipe-there was a problem the day of the photo shoot & I was surprised myself when the magazine came out-that being said-this is a DELICIOUS easy salad that can meld into any menu & I encourage anyone to make according to the recipe – it does not disappoint!!
Are you sure this is an actual photo of the recipe as listed? There are NO green ingredients…. (not even peppers).
And I’m not sure what the red and white things are either.
@G6
I think the green is green peppers, as are the red things. And the white look s like onion! 🙂