Yields Makes 8 cups; 8 to 10 servings
Notes: If starting up to 4 hours ahead, cook and drain pasta (step 1), then immerse in cold water until cool; drain again, cover, and chill. Prepare peppers (step 2); cover and let stand at room temperature. Start at step 3 to complete dish.

How to Make It

Step 1
1

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add orzo and cook just until tender to bite, about 10 minutes. Drain orzo and return to pan.

Step 2
2

Meanwhile, rinse peppers; stem, seed, and finely chop.

Step 3
3

In a food processor, purée butter, basil, and garlic.

Step 4
4

Add butter mixture to orzo. Stir over medium heat until butter is melted and pasta is hot.

Step 5
5

Stir in peppers, tomatoes, cheese, and capers. Pour onto a rimmed platter and serve hot, warm, or at room temperature.

Ingredients

 1 pound dried orzo pasta
 1 red bell pepper (about 1/2 lb.)
 1 yellow bell pepper (about 1/2 lb.)
 1/2 cup (1/4 lb.) butter or margarine
 1 1/2 cups lightly packed fresh basil leaves
 2 cloves garlic, chopped
 3/4 pound cherry tomatoes, rinsed (cut in half if wider than 3/4 in.)
 1/4 pound crumbled feta cheese
 1 jar (4 oz.) capers, drained

Directions

Step 1
1

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add orzo and cook just until tender to bite, about 10 minutes. Drain orzo and return to pan.

Step 2
2

Meanwhile, rinse peppers; stem, seed, and finely chop.

Step 3
3

In a food processor, purée butter, basil, and garlic.

Step 4
4

Add butter mixture to orzo. Stir over medium heat until butter is melted and pasta is hot.

Step 5
5

Stir in peppers, tomatoes, cheese, and capers. Pour onto a rimmed platter and serve hot, warm, or at room temperature.

Basil Butter Orzo