Rosamarina Pasta Salad Recipe

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An easy-to-prepare pasta salad that goes well with grilled meats and makes a nice addition to a summertime meal.
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  • 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
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)
15 mins
30 mins
  • 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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