Thursday night was the perfect weather for grilling. Andrew grilled us some chicken sausages to have with fried peppers and onions on a bun! We had to eat quickly because we were heading out to see Ani Difranco at The Egg. (AMAZING show, by the way). I thought to make pasta salad to go with our sandwiches, but I realized the only pasta I had was orzo. I also had some leftover veggies I had used earlier in the week that needed to be used up. So, I created this easy and quick orzo pasta salad recipe.
- 2 cups orzo, cooked
- 1 large tomato, seeded and diced
- about 12 black olives (or more if desired), sliced
- 3 roasted red peppers, chopped
- 1/2 medium red onion, chopped
- 1/2 batch of balsamic vinaigrette (see my recipe below)
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 to 2 TBL agave nectar
- 1/2 tsp dried oregano
- 1/8 tsp black pepper
- Cook orzo in boiling water with a pinch of salt for roughly 7 minutes. Drain and rinse with cold water. Let it remain draining while preparing the rest of the salad.
- If using homemade balsamic vinaigrette, combine all ingredients in a screw-top jar and cover and shake well.
- Dice and chop all other ingredients. Add to a medium bowl. Add orzo to veggies when finished draining and combine. Add as little or as much balsamic vinaigrette as you prefer. Toss salad to coat. Cover and refrigerate if you’re making this for company. Let sit at room temperature for 15 minutes before serving.