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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I got this recipe in a newspaper several years ago, I decided to try it and it became an instant favorite. All the flavors come together so well, very enjoyable on a hot day when you just do not want to cook. Ingredients:
2 tablespoons olive oil |
salt |
1 lb orzo |
1 large red bell pepper, 1/4 in. diced |
1/2 cup greek olive, seeded and diced in 1/4 's (kalamata) |
1/4 teaspoon garlic, minced |
1 tablespoon chopped onion |
3 tablespoons lemon juice, fresh squeezed |
2 tablespoons red wine vinegar |
6 tablespoons extra virgin olive oil |
2 tablespoons basil, chopped |
1/4 teaspoon crushed red pepper flakes |
fresh ground pepper |
1/4 lb feta cheese |
pepperoncini pepper |
tomato (i use grape tomatoes) |
Directions:
1. Boil 4 Qts. Water, add 1 tbls. Oil and 1 Tbls. Salt.
2. Add Orzo and cook till al dente. Drain and toss in 1 Tbls. Olive Oil, let cool.
3. Pit the Olives and 1/4 them, and dice the Red Bell Pepper and set aside.
4. Combine the Basil, Garlic, Onion, Red Crushed Pepper, Lemon juice, Red Vinegar, 6 Tbls. Olive Oil and season with pepper and a pinch of salt and mix well.
5. In a mixing bowl, combine the Orzo, Red Pepper and olives. Fold in the dressing and toss well.
6. Refrigerate until ready to serve (Up to 8 hours).
7. Top with Feta Cheese just before serving and toss to combine.
8. Add your optional ingredients and mix.
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