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Italian Orzo Pasta Salad
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Ingredients:
| 16 oz Orzo Pasta |
| 3.8 oz Can Sliced Black Olives, drained |
| 4 oz Mini Pepperoni, regular or turkey flavored |
| 1 Green Bell Pepper, diced |
| 1/4 Cup Pepperoncini, diced |
| 1 Pint Cherry or Grape Tomatoes, halved |
| 8 oz Mozzarella Cheese, cubed |
| 2/3 Cup Olive oil |
| 1/4 Cup White Wine Vinegar |
| 1 Heaping Tsp Dried Oregano |
| 1 Tsp Salt |
| 3/4 Tsp Onion Powder |
| 3/4 Tsp Garlic Powder |
Directions:
- Bring a pot of water to a boil and cook the orzo according to package instruction. Drain and rinse with cold water until completely cooled.
- In a large mixing bowl, add the olives (drained), pepperoni, bell pepper, pepperoncini, tomatoes, and mozzarella cubes. Stir to combine. Add the cooked and cooled orzo and stir to combine.
- In a small bowl, combine the olive oil, white wine vinegar, oregano, salt, onion powder, and garlic powder. Pour over the pasta salad and stir until evenly coated.
- Cover and refrigerate for at least one hour to allow the dressing to absorb into the pasta. Serve chilled.
| Course: | Appetizer, Appetizers, Dinner, Lunch, Salad, Side, Side Dish |
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