Photo by T. Mike Fletcher
Americans have taken to pasta—served hot or cold—in a big way. Pasta salads are among the easiest, tastiest ways to enjoy this love affair. To create this Mediterranean orzo, combine cooked pasta with chopped veggies. The orzo keeps well in the refrigerator, making it ideal for get-togethers and potlucks.
INGREDIENTS
- 1 1/2 cups dried orzo
- 1/4 cup chopped sun-dried 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
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
INSTRUCTIONS
Cook pasta in boiling, salted water for eight to 10 minutes. Drain. Rinse the orzo, and cool. Combine the orzo with all of the ingredients except 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. The dish can be served room temperature or cold.
Yield: 4 to 6 servings
