Equipment
Ingredients
Pasta Base
- 300 g orzo pasta, dry
- 15 ml olive oil
Piperade Sauce
- 45 ml olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, finely diced
- 3 garlic cloves, minced
- 400 g canned diced tomatoes, with juices
- 5 g smoked paprika
- 15 ml sherry vinegar
- salt
Assembly
- 150 g feta cheese, crumbled
- 15 g fresh basil leaves, chiffonade
- freshly cracked black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 276 kcal
- Protein
- 8 g
- Carbohydrates
- 26 g
- Fat
- 17 g
- Fiber
- 5 g
- Sugar
- 10 g
- Sodium
- 636 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 43 mg
- Potassium
- 948 mg
- Calcium
- 182 mg
- Iron
- 4.7 mg
- Magnesium
- 62 mg
- Phosphorus
- 197 mg
- Zinc
- 1.7 mg
- Vitamin A
- 362 mcg
- Vitamin C
- 98 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.34 mg
- Niacin
- 1.5 mg
- Folate
- 50 mcg
- Water
- 120 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente (usually 7-9 minutes). Drain and immediately rinse with cold water to stop cooking and remove excess starch. Toss with 15ml olive oil to prevent sticking and set aside.
In a large skillet, heat 45ml olive oil over medium heat. Add the diced onion, red pepper, and yellow pepper. Sauté until the vegetables are softened and onions are translucent, but not browned.
Stir in the minced garlic and smoked paprika (or piment d'Espelette). Cook for 1 minute until fragrant. Add the canned tomatoes with their juices and the sherry vinegar. Simmer for 10-15 minutes until the mixture thickens into a saucy consistency. Season with salt to taste.
Remove the piperade sauce from heat and let it cool for at least 10 minutes. If mixing hot sauce with cold pasta, the pasta may absorb too much liquid and become mushy.
In a large mixing bowl, combine the cooled orzo and the piperade sauce. Toss gently to coat. Fold in the crumbled feta and half of the fresh basil. Taste and adjust salt or vinegar if needed.
Top with the remaining fresh basil and cracked black pepper before serving. Can be served at room temperature or chilled.
Chef's Notes
- Rinsing the pasta is controversial in hot dishes but essential here; it stops the cooking process and washes away surface starch that would otherwise make the salad clumpy.
- For a true Basque flavor profile, use Piment d'Espelette instead of smoked paprika. It offers a milder, fruitier heat.
- This salad is an excellent candidate for meal prep. Store the basil separately and add it just before eating to keep it bright green and aromatic.
- If you prefer a smoother sauce, you can pulse the piperade mixture in a food processor before tossing with the pasta, though the rustic chunks add great texture.
Storage
Refrigerator: 4 days — Flavors improve after sitting for a few hours. Stir before serving as pasta absorbs moisture.
Troubleshooting
Salad is dry after refrigeration
Cause: Orzo absorbed all the moisture from the sauce
Fix: Stir in a splash of olive oil and a teaspoon of water or vinegar to loosen
Prevention: Reserve a little pasta water or tomato juice to add back later
Cultural Context
Piperade is a traditional dish from the Basque Country (bordering France and Spain) centered on the local pepper varieties stewed with onions and tomatoes. While traditionally served as a main course with eggs or ham, this recipe adapts those sweet and savory flavors into a durable pasta salad format suitable for modern American-style picnics.
