Ingredients
1/2 box orzo (.5 lb)
1/4 cup olive oil
1/4 cup cider vinegar
1 tsp salt
freshly ground pepper to taste
1/2 cup chopped sweet green or red pepper
1/2 cup sliced green olives
1 tsp tarragon
1/2 cup finely chopped parsley or cilantro
1/4 cup finely chopped sweet onion
1 cup peas
Optional decoration:
1 small cucumber
tomato slices
sliced pimiento-stuffed olives
Preparation
Cook orzo according to package directions. While orzo cooks, combine olive oil, vinegar, salt & pepper, and tarragon. After orzo drains and is hot, pour dressing over top, and let cool. Fold in green/red pepper, parsley/cilantro, onion, and peas. Cover, refrigerate for at least 4 hours. Optional decoration: At serving time, pare cucumber, cut into quarters lengthwise. Cut strips into 1/4 inch pieces, and toss with orzo mixture.
