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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I make this often in the summer. Great for potlucks! Prep time includes 2 hour refrigeration time. Ingredients:
1 cup orzo pasta |
1 cup diced red bell pepper |
1/2 cup crumbled feta cheese |
1 (2 1/4 ounce) can sliced ripe olives, rinsed and drained |
1/4 cup chopped fresh basil or 1/2 teaspoon dried basil |
fresh basil leaves (optional) or parsley sprig, for garnish (optional) |
1 (1 ounce) packet hidden valley ranch dressing mix |
3 tablespoons olive oil |
3 tablespoons red wine vinegar |
1 teaspoon sugar |
Directions:
1. Cook orzo according to package directions, omitting salt. Rinse with cold water and drain well.
2. Mix orzo, bell pepper, cheese, olives and chopped fresh basil in a large bowl. (If using dried basil, add to dressing.).
3. Whisk together salad dressing & seasoning mix, oil, vinegar and sugar.
4. Stir dressing into orzo mixture.
5. Cover and refrigerate at least 2 hours.
6. Garnish with basil leaves before serving, if desired.
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