Niçoise Olive & Rainbow Orzo Salad

Serving Size:  2-3


1/2 lb. Pappardelle’s Rainbow Orzo
1/2 cup Niçoise olives, pitted
1/2 cup pear tomatoes or cherry tomatoes
1/2 small red onion, finely chopped
1/4 cup flat-leaf parsley, finely chopped
1-1/2 tablespoons capers, drained
1 tablespoon Bella Sol Modena Barrel-Aged Balsamic
1 garlic clove, minced
1/4 cup extra virgin olive oil
Salt and freshly ground pepper, to taste


  1. Cook orzo in a 3-4 quart pot of boiling water until al dente (about 8-10 minutes). Drain.
  2. Transfer orzo to a bowl and add olives, tomatoes, onion, parsley and capers.
  3. In a small bowl, combine vinegar, garlic and pinch of salt and pepper. Whisk in olive oil and stir the dressing into the pasta salad.