Pasta

• 1 cup orzo
• 1 qt water
• 1 tsp salt for pasta water
• 2 tbsp olive oil for pasta water

Garlic Paste*

• 2 garlic cloves, chopped
• ¼ tsp kosher salt

Salad

• ¼ tsp garlic paste*
• ½ tsp red pepper flakes
• ⅓ cup extra virgin olive oil
• ½ cup crumbled feta cheese
• black pepper to taste
• ⅓ cup chopped orange, red & green bell peppers
• ⅓ cup sliced cherry tomatoes

Garnish Suggestions (optional)

• ⅛ cup crumbled feta cheese
• chopped orange, red & green bell peppers
• drizzle of extra virgin olive oil

Equipment

• large pot
• fine mesh strainer

Cook Pasta

1. Bring 1 qt of water to a boil
2. Add the orzo, salt and olive oil
3. Cook uncovered 8-9 minutes, stirring occasionally (or according to package directions)

Make Garlic Paste & Finish the Salad

1. While orzo is cooking, smash, slice and chop the garlic cloves
2. Sprinkle ¼ tsp kosher salt over the garlic pieces and with the flat of a knife, mash the two ingredients into a paste-like consistency and add to a mixing bowl
3. Add red pepper flakes and olive oil to the bowl
4. Drain cooked pasta with a fine mesh strainer and add to the bowl. Stir to combine
5. While pasta is still hot, stir in the crumbled feta cheese
6. Add black pepper to taste
7. Add bell peppers and let come to room temperature
8. Add cherry tomatoes, mix, and place in a serving dish
9. Garnish with feta and bell peppers. Serve warm or at room temperature

Note - If serving at a later time, you may need to re-season with pepper and/or a drizzle of olive oil