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.

Rosamarina Pasta Salad Recipe (+)

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.

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)

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 4 ounces

Servings: 8

Enter desired servings:

Ingredients

-		3 cups Rosamarina pasta (orzo) cooked (3 cups cooked = 1 cup uncooked)
-		1 cup frozen green peas, thawed
-		3/4 cup 3 ounces 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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The increasing numbers of gluten-free pasta products now available (made from corn, rice, quinoa, etc) make it possible for almost everyone to find an acceptable substitute for wheat pasta. Try several kinds to find the most satisfactory ones. This easy, colorful salad will make experimenting fun. It will keep, refrigerated, for days.