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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Adapted from a local newspaper. Ingredients:
16 ounces orzo pasta |
2 tomatoes, chopped |
1/2 cup capers |
1 (15 ounce) can cannellini beans, drained and rinsed |
1 1/2 cups kalamata olives, chopped |
1 (12 ounce) jar roasted red peppers, chopped |
1 1/2 cups sun-dried tomatoes, chopped |
fresh basil |
1/2 cup olive oil (to taste) |
1/2 cup vinegar (to taste) |
Directions:
1. Cook orzo according to package directions.
2. Meanwhile, combine remaining ingredients in a large bowl and toss well.
3. Drain orzo; add to bowl and stir well.
4. Serve at room temperature.
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