Orzo Salad

By Hester

Jessica B. Harris, Cooking Light

JULY 2002

Ingredients

• 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 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, minced

Preparation

Step 1

Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.