Orzo Salad with Peppers and Feta

1. Cook Orzo

Bring a large pot of salted water to a rolling boil and cook the orzo pasta until al dente, according to package instructions. Reserve a quarter cup of the pasta water before draining, then spread the orzo out on a baking sheet to cool.

2. Sauté Vegetables

In a large skillet, heat a generous pour of extra-virgin olive oil. Add the thinly sliced yellow onion and chopped bell peppers, along with a sprig of fresh thyme. Sauté for about 10 minutes, seasoning with salt and pepper until vegetables are tender.

3. Add Garlic and Tomato

Stir in the minced garlic and diced tomato to the skillet. Cook for about 8 minutes, allowing the tomato to break down slightly and thicken the mixture. Pour in the reserved pasta water to deglaze the pan.

4. Combine Orzo and Vegetables

In a large bowl, combine the cooled orzo with the sautéed vegetables. Drizzle in fresh lemon juice, fold in chopped fresh basil, and add the feta cheese. Adjust seasoning with salt and pepper as needed, and garnish with additional basil if desired.