Orzo Salad

Made this up yesterday for my FIL's birthday. Tastes even better the 2nd day!


Cold Orzo Salad

1lb orzo, cooked according to package
1 package grape tomatoes, halved or quartered if very large
1 block mozzarella cheese, cubed
2 small jars of marinated artichoke hearts
1/2 red & green bell pepper, finely diced
2 stalks celery, finely diced
EVOO
red wine and/or apple cider vinegar
1 tbsp. honey
oregano
basil
flat leaf parsley
Salt & pepper


Drain cooked orzo and cool by rinsing with cold water.

Cube cheese and place in bowl. Drain artichoke brine into cheese. Dice artichoke and place in with cheese. Cut tomatoes, add to bowl along with peppers and celery. Mix together oil, vinegar & honey.

Place orzo into a large bowl and add bowl of cheese & veggies. Add in herbs, salt, pepper, oil & vinegar mix.

Chill for at least a few hours - even better overnight.

Cook's Notes:

I used both fresh & dried oregano & basil. I also used white pepper along with the freshly cracked black pepper. I think I added a bit of dried thyme too. Basically, I played with it until I thought it tasted good (although because it was being chilled, I over-salted just a little bit). I also used the Good Season's cruet I have to mix the oil & vinegar. The ratio seems to work well. I filled the vinegar to the water line and then added oil.

I really think black olives would be an awesome accompaniment to this salad or even some pepperoni. Great summer time dish and when it is really hot, a great evening meal.