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Thursday, May 13, 2010

Orzo Salad:

1 lb. orzo pasta

1 red pepper, chopped
1 cup black olives, chopped
1/3 cup EVOO
2 tablespoons red wine vinegar
Kosher salt & Pepper to taste
5 oz. Feta
1/2 cup thinly sliced fresh basil



Cook orzo in a large pot of boiling salted water for about 7 minutes or until just tender. Drain and rinse with cold water until completely cooled. Drain again.

Combine olives, olive oil, vinegar, slat and pepper in a large bowl. Add cooked orzo and stir well. Stir in Feta and basil just before serving.