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Red Wine Vinegar & Olive Oil Orzo Salad
4
20 mins
Ingredients
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1/2 cup uncooked orzo pasta
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1 large tomato, diced (about 1 cup)
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1 red bell pepper, diced (about 1/2 cup)
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1 can (2-ounce) sliced black olives, drained
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1/4 cup chopped artichoke hearts
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1/4 cup feta cheese
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2 tsp. dried oregano
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1 tsp. garlic powder
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1/2 tsp. salt
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1/2 tsp. black pepper
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2 Tbsp. toasted pine nuts
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1/3 cup STAR Red Wine Vinegar
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1/3 cup STAR Extra Virgin Olive Oil
Instructions
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1.
Cook the orzo according to package directions.
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2.
Combine the tomato, bell pepper, olives, artichoke hearts, feta cheese, oregano, garlic powder, salt and pepper in a large bowl and stir to combine. When the orzo is al dente, drain and add to the mixed veggies. Taste and adjust the salt and pepper to taste.
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3.
Divide the salad evenly among four separate jars or other food containers. Refrigerate for up to one week.
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4.
When ready to eat, combine red wine vinegar with olive oil and dress the salads. Top with the pine nuts and adjust the seasonings if necessary.
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5.
Serve.
