jeweled orzo pasta salad

As beautiful as it is flavorful; a perfect side dish or quick lunch. It's studded with ingredients that resemble jewels. Lolas definitely love jewels!

The orzo pasta and onion are the only cooked components. Everything else is simply chopped and tossed in olive oil, red wine vinegar and lemon juice and lemon zest.

Do not underestimate the power of a lemon zester! The tiny curls of lemon peel brighten this salad and freshen your taste-buds to accept the sweet and savory flavors of the salad.

You can use the olives of your choice after all if you like them you'll love them in this salad. The sun-dried tomatoes have a sweet and  intense flavor unlike no other. You can use oil packed (that's what I get), water packed or you can get dried. If you get dried - be sure to reconstitute. Put them in a bowl and add enough hot water to cover. Let sit for about 10 minutes. Drain and you're ready to go!

The Olive Oil in this salad is really an important ingredient. There are all kinds of olive oil. If you can find a store that lets you taste before you buy look for one that...umm...tastes fruity, floral, medium bodied. I know - I know - what the! In Atlanta we are lucky enough to have a Whole Foods with a huge selection of olive oil for the tasting. Bottom line - no bulk oil if you can avoid it. If you need an off the shelf option try Lucini - it's really good! It you are willing to go the extra mile I highly recommend checking out Toscano & Sons Italian Market in Atlanta, they get some excellent olive oil from a small oil grove in Tuscany exclusively to them - yes it is that good! 

Ingredients

1 lb of Orzo pasta
1/2 of a yellow or red Bell Pepper diced
1/2 cup or more of black Olives (your favorite color/olive is fine) diced
1/2 cup chopped Sun Dried Tomatoes (water or oil packed or dried see note above) chopped
1 Lemon, zest and juice
1 small Red Onion diced
1/2 cup chopped fresh Parsley
1 Tablespoon Garlic Powder
3 Tablespoons of Red Wine Vinegar
1/4 cup Really Good Olive Oil plus 2 Tablespoons
1 cup grated Parmesan cheese
Salt and Pepper to taste

Steps

1) Cook the Orzo pasta and rinse with cold water
2) Add 2 Tablespoons of Olive Oil to a saute pan
3) Add chopped Red Onion - Saute until just soft, remove from heat and cool

4) Add all of the diced vegetables

5) Add Parsley
6) Add Lemon Zest

7) Add Garlic Powder, Salt and Pepper

8) Stir together
9) Add Lemon Juice & Red Wine
10) Stir together
11) Add Parmesan

12) Stir Again
13) Drizzle with Olive Oil
14) Stir - Taste and adjust seasoning

Refrigerate for a couple hours to chill and let the flavors meld. Keep cold until ready to serve. This is the best 'go-to' pot-luck dish, picnic salad or late night snack - whenever!

ENJOY!