Pasta Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 cup orzo pasta
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1/2 cup sun-dried tomato, cut into strips (not packed in oil)
• 1 yellow bell peppers (capsicum) or 1 orange bell pepper, cut into strips (capsicum)
• 1/2 small red onion, diced
• 15 kalamata olives, pitted and halved
• 1/2 jalapeno pepper, minced
• 1/4 cup fresh parsley or 1/4 cup fresh basil, chopped
• 1 garlic clove, minced
• 2 ounces feta or 2 ounces goat cheese, crumbled
• 2 tablespoons parmesan cheese, grated
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 1 (2/3 ounce) package good seasons italian salad dressing mix
• 1/4 cup cider vinegar (i like to use a bit more vinegar and reduce water accordingly)
• 1 teaspoon sesame oil or 1 teaspoon olive oil
• 1/2 cup water, plus
• 3 tablespoons water

Recipe

• 1 cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain.
• 2 add other ingredients up to italian dressing mix and toss gently with a large spoon.
• 3 combine the vinegar with 3 tablespoons water. add italian dressing mix and shake well. add oil and rest of water and shake well. measure out a quarter cup, pour over salad and toss gently.
• 4 taste and add more dressing (a little at a time) if desired. can be served immediately, at room temperature or chilled.