Mediterranean Orzo Salad
1 cup orzo pasta
1 can (2-1/4 ounces) sliced ripe olives, rinsed and drained
1 cup diced red bell pepper
½ cup crumbled feta cheese
¼ cup chopped fresh basil or 1/2 teaspoon dried basil (If using dried basil, add to dressing.)
Fresh basil or parsley, for garnish (optional)
1 packet (1 ounce) Ranch Salad Dressing
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
Cook orzo according to package directions, omitting salt. Drain; rinse with cold water.
2. Mix orzo, olives, red pepper, feta cheese, and fresh basil in a large bowl.
3. Whisk together salad dressing & recipe mix, oil, vinegar and sugar. Stir dressing into orzo mixture. Cover and refrigerate at least 2 hours. Garnish with fresh basil or parsley before serving, if desired. Makes 4 to 6 servings