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Warm or cold, this quick orzo dish blends fresh flavours and beautiful colours. Double the recipe for a crowd. Serve as either a main or side dish.
Ingredients
2 cups (230g) orzo pasta, uncooked (rice-shaped pasta)
1 cup yellow bell pepper, chopped, (1 pepper)
2 tomatoes, fresh, chopped
1/2 cup (100g) red onion, chopped
3 ounces (85g) feta cheese*, crumbled (3/4 cup)
1/4 cup (10g) fresh parsley, chopped
1/4 cup (35g) black olives, chopped
1/4 cup (60mL) red wine vinegar
2 Tbsp (30mL) olive oil
1/2 tsp (2g) black pepper, freshly ground
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done. Drain and set aside.
Combine orzo and remaining ingredients in a large bowl. Toss well and serve at room temperature or chilled.
