Ingredients:
1 lb. Nature's Pasta Orzo (or try bow-tie, penne or elbow pasta)
1/2 c. Basil Olive Oil (divided)
1/4 c. Italian Herbs Balsamic
2 c. halved cherry tomatoes
1 c. Manzanilla stuffed olives, sliced
1 c. cucumber, chopped
1 c. bell pepper, chopped
2 Tbsp. fresh parsley (or oregano), finely chopped
1/2 tsp. Saltwest Naturals Smashed Peppercorn Sea Salt
In a large saucepan, bring lightly salted water to a boil, add pasta and cook to according to package directions, leaving noodles slightly al dente.
Drain and rinse pasta with cold water to halt cooking. Add pasta to a large bowl and immediately drizzle with 1/4 c. of the Basil Olive Oil to prevent pasta from sticking together.
Mix in all other ingredients. Serve immediately, or refrigerate for up to an hour to blend flavours - just enough time for you to travel to your favourite picnic site or potluck!
Chef's Notes: Double or triple the recipe to feed a larger crowd! The orzo pasta holds up well to sitting without getting too soggy. Try adding some feta cheese for a rich and delicious saltiness. Also, experiment with other flavoured oils and vinegars to create the flavour you desire (served to a banquet of 500 with the Dill Olive Oil and Cucumber Melon White Balsamic to rave reviews!).
Served at our 2020 Customer Appreciation Day - AND the 2024 Taste of Steinbach event - where it was a crowdpleaser!
