Mediterranean Orzo Salad

By ezunich

Ingredients

• 1 cup uncooked orzo
• 1/2 cup crumbled feta cheese
• 1 can (2.5 oz) sliced ripe olives
• 1 cup red bell pepper, minced
• 1-2 scallions, sliced thin
• 1 packet of Ranch Seasoning Mix (like Hidden Valley)
• 1 tsp sugar
• 2-3 tbs red wine vinegar
• 3 tbs extra virgin olive oil
• cracked black pepper to taste
• garlic powder
• 1/3 cup fresh basil - torn very small

Preparation

Step 1

Cook orzo according to package directions. Cook one minute less then package says. When orzo is cooked to your tenderness preference, drain it then rinse with cold water so it stops cooking. Drain well then put into a bowl. To the bowl with orzo add; feta, olives, red pepper & scallions and toss with the orzo.
In a separate bowl or jar with lid, whisk together the vinegar, entire dressing packet, sugar, pepper, garlic. Then drizzle olive oil into same bowl while whisking until emulsified.
Pour dressing over the orzo mixture and toss. Cover and chill. Make salad day before and serve at room temperature. Just before serving, scatter basil on top.