Mediterranean Orzo -

Mediterranean Orzo

Mediterranean Orzo

Hot or cold, Americans have taken to pasta in a big way.  Pasta salads are among the easiest and tastiest ways to enjoy this love affair.  Other than cooking the pasta and chopping the veggies, there isn’t a lot more to do.  The fact it holds wonderfully in the refrigerator, makes this ideal for get togethers or to take to a pot luck.
1 1/2 cups dried orzo
1/4 cup chopped sundried tomatoes
1/2 cup crumbled feta cheese
1/3 cup finely diced red onion
1/3 cup finely diced yellow pepper
1/3 cup finely diced red pepper
1/3 cup finely diced green pepper
3 tablespoons chopped parsley
3 tablespoons coarsely chopped calamata olives
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon black pepper
3/4 teaspoon salt

Cook pasta in boiling, salted water for 8 to 10 minutes.  Drain.  Rinse the orzo and cool.

Combine the orzo with all but the vinegar, olive oil salt and pepper.  Mix well.

Whisk the vinegar, olive oil, salt and pepper together and pour over the orzo and vegetables.  Chill to combine flavors.

This can be served room temperature or cold.

Yield:  4 to 6 servings

©Copyright Helen S. Fletcher 2011.  All Rights Reserved.

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