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.
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
How to Make It
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.
Meanwhile, rinse peppers; stem, seed, and finely chop.
In a food processor, purée butter, basil, and garlic.
Add butter mixture to orzo. Stir over medium heat until butter is melted and pasta is hot.
Stir in peppers, tomatoes, cheese, and capers. Pour onto a rimmed platter and serve hot, warm, or at room temperature.