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Orzo Salad
Ingredients
| * | 1 pound orzo pasta |
| * | 1 pint grape or cherry tomatoes, halved |
| * | 1 seedless or English cucumber, peeled and diced |
| * | 1 medium red onion, large dice |
| * | 4-6 large fresh basil leaves, chiffonade |
| * | 3/4 cup Italian-style salad dressing (more to taste) |
| * | Kosher salt and freshly ground black pepper |
Instructions
| 1 | Cook orzo pasta in salted boiling water according to package directions to "al dente" consistency. Drain through a strainer and cool. |
| 2 | In a large serving bowl, toss orzo together with tomatoes, cucumber, onion and basil. |
| 3 | Add enough salad dressing to coat and toss to combine. Season with salt and pepper to taste. Refrigerate 2 hours. |
| 4 | Serve cold or at room temperature. |