Ingredients
For the orzo:
- 2 cups dried orzo (rice-shaped pasta) (400 g)
- 250 g cherry tomatoes, halved
- 1 pointed red pepper, halved lengthwise and sliced thinly
- 1 fresh red chili, seeded and finely chopped
- 1/2 cup oil-cured black olives, pitted (ca. 85 g) (I used Niçoise olives)
- 1 small bunch fresh flat-leaf parsley, chopped
- sea salt and freshly ground pepper, to taste
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons finely chopped fresh basil leaves
- 2 cloves garlic, minced
- finely grated zest 1/2 organic lemon
- freshly squeezed juice of 1 lemon
To garnish:
- Handful arugula leaves or chopped radicchio
Instructions
- Cook the orzo in large pot of boiling salted water until tender but still firm to bite (al dente). Drain. Rinse with cold water; drain well. Transfer to large bowl.
- In a small bowl combine the oil, basil, garlic, zest and lemon juice.
- Add the dressing to the orzo salad and toss to combine. Add the remaining ingredients, season with salt and pepper, and garnish with arugula leaves or chopped radicchio. Serve and enjoy!