* to roast the peppers, slice them in half, clean from the seeds, and place skin side up under the broiler (you can do this in a small toaster oven – I did it – it’s much faster). Once their skin is blackened, remove from oven and place in a bowl, cover with plastic foil and let it sweat and cool. Once cooled, the skin peels easily.
Cook pasta according to the instructions on the box.
Drain and season with salt, black pepper, and a splash of a good fruity evoo. Add all the other ingredients, and toss.
The Best Orzo Salad is all set to go in a bowl!
