Judy Mulkerin - Friend of the Winery
1 cup uncooked Orzo
½ cup oil-packed, sun-dried tomatoes, sliced
1 cup crumbled feta cheese
¼ cup purple onion, chopped
¼ cup yellow bell pepper, chopped
¼ cup red bell pepper, chopped
¼ cup green bell pepper, chopped
2 Tablespoons fresh parsley, chopped
2 Tablespoons ripe black or Kalamata olives, sliced
¼ teaspoon pepper
½ teaspoon salt
3 Tablespoons red wine vinegar
1 Tablespoon olive oil
Cook Orzo according to directions on the package; drain and set aside.
Combine all remaining ingredients in a large bowl; toss well.
Combine with Orzo.
Chill before serving.
Makes 4 servings.