Pasta and Pepper Salad 2 Recipe

Update Servings
  • 8 ounces Orzo pasta
  • 1/2 cup olive oil
  • 5 tablespoons white wine vinegar
  • 3 teaspoons dry basil
  • 2 cloves garlic, minced
  • 6 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped parsley
  • 1/2 cup red or green bell pepper, finely chopped
In a 4-5 quart pan, bring about 4 quarts water to a boil over high heat. Add orzo; let water return to a boil and cook, uncovered, according to package directions. Drain, rinse with cold water, and drain well again.

In a large bowl, combine oil, vinegar, basil, garlic, cheese, salt and pepper; mix until well blended.

Add pasta and stir until well coated.

Cover and refrigerate for at least 4 hours or until next day.

Just before serving, stir in parsley and bell pepper.

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