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*Holiday Sale: All Dry Pastas, Oils & Vinegars are 10% OFF! Use Code: THANKS25. $1 Shipping on Orders of 5-8 Dry Units! Sale ends Mon, Dec 1st at 11:59pm MST*

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Niçoise Olive & Rainbow Orzo Salad

Serving Size:  2-3

Ingredients:

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

Instructions: 

  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.