by syaffolee

Orzo Salad

The people who ate my latest experiment seemed to like it so I might as well share the recipe. Vegetables can be substituted with anything else if you wish. If you’re just making it for yourself, you might want to scale it down, but this is ideal for a large group, say, a Thanksgiving gathering of about twenty people.

3 tablespoons vinegar
1/2 cup olive oil
squeezed juice from half a lemon
a dash of black pepper
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1/2 red onion, chopped
5-6 oz. of sliced black olives
4 small tomatoes, chopped
1/2 cup green onions, chopped
1/2 cup mint, chopped
1/2 cup parsley, chopped
2 lbs. orzo

Boil a large pot of water and add salt before cooking the orzo. This takes about 10 minutes. Drain and let the pasta cool to room temperature. Meanwhile, add the vinegar and lemon juice and stir in the olive oil and black pepper. Mix the vegetables with the orzo and then add the dressing. The salad can be served at room temperature or chilled.