Orzo Salad with Cherry Tomatoes, Red Pepper and Olives
Orzo, cherry tomatoes, red pepper, olives and parsley are combined to make a fantastic tasting and light pasta dish. It's an easy and quick weeknight dinner recipe for summer and early fall! For a whole grain version go ahead and substitute with another small pasta shape.
For the orzo:
2cupsdried orzo(rice-shaped pasta) (400 g)
1pointed red pepper,halved lengthwise and sliced thinly
1fresh red chili,seeded and finely chopped
1/2cupoil-cured black olives,pitted (ca. 85 g) (I used Niçoise olives)
1small bunch fresh flat-leaf parsley,chopped
sea salt and freshly ground pepper,to taste
For the dressing:
6tablespoonsextra-virgin olive oil
4tablespoonsfinely chopped fresh basil leaves
finely grated zest 1/2 organic lemon
freshly squeezed juice of 1 lemon
Handful arugula leaves or chopped radicchio
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!