Orzo-Bell Pepper Salad

• Dressing:
• 2 tablespoons fresh lemon juice
• 2 1/2 teaspoons extravirgin olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• Salad:
• 1 cup uncooked orzo (rice-shaped pasta)
• 1/3 cup finely chopped red bell pepper
• 1/3 cup finely chopped green bell pepper
• 1/3 cup finely chopped yellow bell pepper
• 1 cup finely chopped tomato
• 1/2 cup (2 ounces) diced fresh marinated mozzarella cheese (such as Cappiello)
• 1/4 cup minced fresh parsley
• 1/4 cup finely chopped red onion
• 1/4 cup chopped pitted kalamata olives

1. To prepare dressing, combine first 6 ingredients, stirring with a whisk.
2. To prepare salad, cook pasta in boiling water 6 minutes or until al dente. Add bell peppers to pasta in pan; cook 10 seconds. Drain. Combine pasta mixture and half of dressing in a large bowl; cool mixture to room temperature. Add remaining dressing, tomato, and remaining ingredients; toss gently to coat. Cover and chill at least 1 hour.

dressing, lemon juice, extravirgin olive oil, red wine vinegar, salt, freshly ground black pepper, garlic, salad, orzo, red bell pepper, green bell pepper, yellow bell pepper, tomato, mozzarella cheese, fresh parsley, red onion, olives

Taken from www.myrecipes.com/recipe/orzo-bell-pepper-salad (may not work)