->Orzo 02 <-

serves: 10

8 ounces orzo

1 cup fresh, chopped tomatoes

1/2 cup pitted, halved olives

2 tablespoons red wine vinegar

1/3 cup olive oil

2 tablespoons fresh, chopped parsley

salt to taste

freshly ground black pepper

Bring 1 gallon of well-salted water to a boil. Add the orzo and cook until al dente, about 7 minutes. Drain well and let cool.

Place the orzo in a large bowl. Add the tomatoes, olives, red wine

vinegar and olive oil. Mix well. Add the fresh herbs. Season with

salt and pepper to taste.