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Ingredients
- 8 oz orzo (rice-shaped pasta)
- 2 tablespoons Sherry wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 - 1/2 cup extra-virgin olive oil
- 1 1/4 lbs assorted heirloom tomatoes, cut into 1/2-inch pieces
- 3/4 cup chopped green onions
- 1/2 cup sliced pitted oil-cured olives
- 1/2 cup thinly sliced fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh Italian parsley
Preparation
Step 1
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool. Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.
(Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.)
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