Tri-Color Orzo Pasta Salad Recipe

ingredients

Salad
1 cup (uncooked) tri-color orzo pasta (available at specialty stores such as whole foods market)
1 small red bell pepper, small dice (1/8 inch)
1 small yellow bell pepper, small dice (1/8 inch)
1 small green bell pepper, small dice (1/8 inch)
1/2 red onion, small dice (1/8 inch)
1 package (4 ounce size) feta cheese crumbles
1/2 cup sun-dried tomatoes, reconstituted and sliced thin
1/2 cup Kalamata olives, pitted and quartered lengthwise
1/2 cup Mediterranean vinaigrette (recipe follows)

Mediterranean Vinaigrette
1/4 cup red wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 medium shallot, minced
1 clove garlic, minced
1/8 cup honey
3/4 cup light salad oil
2 sprigs fresh oregano, chopped

directions

For the dressing: In a blender or mixing bowl, combine vinegar, salt, pepper, shallot, garlic and honey; mix well.

Slowly add oil while blender is on (or gradually whisk in the oil if making by hand).

Once oil is emulsified with other ingredients, add chopped oregano and check seasoning. Set aside.

To make the pasta: Cook the tri-color orzo according to package directions, but for only 5 to 6 minutes to a firm al dente.

Remove pasta from heat; drain and cool rapidly with cold tap water to avoid overcooking (pasta will continue to soften once the salad is dressed, so you want it a little undercooked unless you plan to serve the salad immediately).

In a large mixing bowl, combine cooked pasta with all other ingredients, including dressing.

Keep finished salad refrigerated until ready to serve. Before serving, taste again to check seasoning.

Recipe Source: Ben Smith, the executive chef of Whirled Peas Catering

nutrition data

Nutritional data has not been calculated yet.