We use dried herbs as much as possible because it’s easier to have them on hand and they’re cheaper. But this is one of the cases where dried herbs just won’t work. Not that the other ingredients in this salad aren’t good, but the fresh tarragon, which has a light licorice flavor, makes this dish what it is. Don’t even bother making it with dried tarragon.

　　

Ingredients

serves 4

　　1 1/2 cups uncooked orzo

　　1/2 red bell pepper

　　1 cup grape tomatoes

　　1/4 cup finely chopped red onion

　　2 tablespoons chopped fresh tarragon

　　1/4 cup lemon juice

　　3 tablespoons olive oil

　　Salt and pepper

　　1/2 cup crumbled feta cheese

　　

Step 1

Bring a large saucepan of salted water to a boil. Add the orzo and cook for 8 minutes, or until al dente. Drain in a sieve and run under cold water to chill, then transfer to a large serving bowl.

　　

Step 2

Cut the bell pepper in half lengthwise and remove the stem, seeds, and pale membranes. Cut the pepper flesh into squarish 1/4-inch pieces. Add the bell pepper to the orzo, along with the tomatoes, onion, and tarragon, and stir until combined.

　　

Step 3

Place the lemon juice and olive in a small bowl and whisk with a fork until combined. Pour the dressing over the pasta and vegetables and stir well. Season with salt and pepper and serve topped with the feta cheese.

　　

food trivia

Step 4

Although orzo is small and rice shaped, it is actually a pasta made from semolina, which is the most common pasta grain. Like a lot of pasta names, orzo (which is Italian for “barley”) describes the shape of the pasta in a metaphorical way: for example, lumache (“snails”), spaghetti (“little strings”), or agnolotti (“priests’ caps”).

　　College Vegetarian Cooking