Spring Orzo Salad

• 1/2 box orzo (.5 lb)
• 1/4 cup olive oil
• 1/4 cup cider vinegar
• 1 tsp salt
• freshly ground pepper to taste
• 1/2 cup chopped sweet green or red pepper
• 1/2 cup sliced green olives
• 1 tsp tarragon
• 1/2 cup finely chopped parsley or cilantro
• 1/4 cup finely chopped sweet onion
• 1 cup peas
• Optional decoration:
• 1 small cucumber
• tomato slices
• sliced pimiento-stuffed olives

1. Cook orzo according to package directions. While orzo cooks, combine olive oil, vinegar, salt & pepper, and tarragon. After orzo drains and is hot, pour dressing over top, and let cool. Fold in green/red pepper, parsley/cilantro, onion, and peas. Cover, refrigerate for at least 4 hours.
2. Optional decoration: At serving time, pare cucumber, cut into quarters lengthwise. Cut strips into 1/4 inch pieces, and toss with orzo mixture.

orzo, olive oil, cider vinegar, salt, freshly ground pepper, sweet green, green olives, tarragon, parsley, sweet onion, peas, decoration, cucumber, tomato, olives

Taken from www.epicurious.com/recipes/member/views/spring-orzo-salad-50135437 (may not work)