 | | Directions |
- Combine the first 5 ingredients in a large bowl.
- Whisk the remaining 5 ingredients together in a small bowl or shake in a small container or jar; then toss with the pasta mixture until well coated.
- Cover the bowl and chill for a least 1 hour to marinate the flavors. Serve chilled or at room temperature.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: a large bowl for the salad and a small bowl to mix the dressing (or use a small container to shake the dressing ingredients - a clean jar with a lid works well)
Servings: 8
Serving Size: 4 ounces
|  | | Ingredients | | - | | 3 cups Rosamarina pasta (orzo) cooked (3 cups cooked = 1 cup uncooked) |
| - | | 1 cup frozen green peas, thawed |
| - | | 3/4 cup feta cheese, crumbled |
| - | | 1/4 cup parsley, chopped |
| - | | 1/4 cup kalamata olives, chopped |
| - | | 3 tablespoons olive oil (extra virgin) |
| - | | 1 tablespoon balsamic vinegar |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1 clove fresh garlic, minced |
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