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.

Similar Recipes
Slow Cooker Pepper Steak Recipe
beef stock
beef tri
brown sugar
chopped tomatoes with liquid
Red Pepper Pesto
balsamic vinegar
fresh basil
olive oil
Parmesan cheese

Pasta and Pepper Salad 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com