Salad Ingredients:
1 cup orzo pasta
1 cup diced red bell pepper
1/2 cup crumbled feta cheese
1 can ( 2 1/4 oz) sliced ripe black olives, rinsed and drained
1/4 cup chopped fresh basil or 1/2 teaspoon dried basil
1 cup orzo pasta
1 cup diced red bell pepper
1/2 cup crumbled feta cheese
1 can ( 2 1/4 oz) sliced ripe black olives, rinsed and drained
1/4 cup chopped fresh basil or 1/2 teaspoon dried basil
Dressing Ingredients:
1 packet of Hidden Valley Original Ranch Salad Dressing Seasoning
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
Cook orzo to package directions, omitting salf. Rinse with cold water and drain well. Mix orzo, red bell pepper, cheese, olives and fresh chopped basil in large bowl (if using dried basil, add to dressing). Whisk together salad dressing seasoning, oil, vinegar and sugar. Stir dressing into orzo mixture. Cover and refrigerate for at least 2 hours. Garnish with basil leaves or parsley springs before serving if desired.
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