Orzo Salad (Nicoise-Style)
8 oz. Orzo Pasta
½ cup Nicoise Olives, pitted & halved
½ cup Pear or Grape Tomatoes, halved
½ cup Red Onion, finely chopped
¼ cup Flat Leaf Parsley, finely chopped
1½ tbsp. Capers, drained
1 tbsp. Balsamic Vinegar
1 clove Fresh Garlic, minced
to taste Kosher Salt & Black Pepper
¼ cup Extra Virgin Olive Oil
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente (see box instructions). Drain and rinse under cold running water and then drain again. Transfer to a large mixing bowl. Add the olives, tomatoes, onion, parsley and capers and set aside. In a small mixing bowl combine the vinegar, garlic, salt, pepper and then whisk in the olive oil. Pour mixture over the ingredients in large mixing bowl, toss gently and serve. Or refrigerate at least 2 hours to overnight before serving. Toss again just before service.
Note: You can substitute other olives in this recipe to meet your taste or availability.
Ideas for Future Efforts_____________________________________________