 Orzo Salad with Ripe Olives and Pine Nuts
Makes 8 servings
|
|
|
|
Ingredients
|
|
2
|
cups sliced California Ripe Olives
|
|
1
|
cup diced yellow bell pepper (1/4 inch)
|
|
1
|
cup diced red bell pepper (1/4 inch)
|
|
1
|
cup diced green bell pepper (1/4 inch)
|
|
1/2
|
cup minced scallions
|
|
1/4
|
cup capers
|
|
2
|
(1-pound) packages orzo pasta, cooked, chilled
|
|
1
|
cup herbed white wine vinaigrette dressing
|
|
1/2
|
cup pine nuts, toasted
|
|
|
|
|
|
|
|
|
|
Combine olives, peppers scallions and capers in large bowl. Mix well. Add orzo pasta and vinaigrette dressing. Toss well. Sprinkle with toasted pine nuts.
|
|
|
|
© California Olive Industry
|
|
|
|
|
|
Printed
from fbnr.com
|
|
