Orzo Pasta Salad With Roasted Garlic Vinaigrette

• FOR THE DRESSING:
• 3/4 cups Olive Oil
• 6 cloves Garlic (Large Cloves), Halved
• 1/4 cups Red Wine Vinegar
• _____
• FOR THE SALAD:
• 1 pound Orzo Pasta, Cooked, Rinsed And Drained
• 2 cups Reserved Pasta Water
• 8 ounces, weight Crumbled Feta Cheese
• 1 cup Kalamata Olives, Halved
• 2 pints Grape Tomatoes, Halved
• 1 bunch Large Bunch Fresh Basil, Thinly Sliced
• 1 Tablespoon Dried Oregano
• 2 pinches Kosher Salt
• 1 pinch Black Pepper

1. 1. To prepare the dressing, place the oil in a small sauce pan and add the fresh sliced garlic. Place over low heat. You want to see small bubbles and to know it's cooking. Do not over brown. Pour into a blender, cool for 15 minutes. Add the red wine vinegar and give it a whirl until well-blended. Refrigerate if you're not mixing the salad right away.
2. 2. Cook the pasta according to package directions. Before draining, reserve a couple of cups of water. Drain pasta and rinse. Drain well. Add to a large mixing bowl.
3. 3. Add the rest of the salad ingredients to the bowl. Pour the dressing over the salad and mix well. Serve immediately or refrigerate until ready to serve.
4. Note: If you're serving the pasta after refrigeration, add pasta water a small amount at a time to moisten.

dressing, olive oil, garlic, ubc, salad, pasta, water, feta cheese, kalamata olives, grape tomatoes, fresh basil, oregano, salt, black pepper

Taken from tastykitchen.com/recipes/salads/orzo-pasta-salad-with-roasted-garlic-vinaigrette/ (may not work)