Orzo Salad
3 cups hot cooked orzo (about 1-1/2 cups uncooked rice-shaped pasta)
1 cup frozen green peas, thawed
3/4 cup (3 ounces) crumbled Feta cheese
1/4 cup chopped parsley
3 TBSP balsamic vinegar
2 TBSP olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1 garlic clove, minced
Combine all the ingredients in a large bowl and toss well to coat. Cover bowl and chill for at least one hour.
Makes 8 servings.
NOTE: Combine the Feta cheese with the orzo while it is still a little bit hot...
Recipe source: Joann Tanzi