Italian Orzo Pasta Salad

By The Stay At Home Chef

Ingredients

1 pound orzo pasta
4 ounces sliced black olives
4 ounces mini pepperonis
1 medium green bell pepper (seeded and diced)
1/4 cup chopped pepperocinis
1 pint cherry or grape tomatoes (halved)
8 ounces fresh mozzarella cheese (cubed)
2/3 cup olive oil
1/4 cup distilled white vinegar
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon granulated sugar
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon dried basil

Prep Time10mins
Cook Time10mins
Servings8

Instructions

Cook 1 pound orzo pasta in a large pot of salted water according to package directions. Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl.

Add 4 ounces sliced black olives, 4 ounces mini pepperonis, 1 medium green bell pepper, 1/4 cup chopped pepperocinis, 1 pint cherry or grape tomatoes, and 8 ounces fresh mozzarella cheese to the orzo. Stir to combine.

In a small bowl or jar, whisk together 2/3 cup olive oil, 1/4 cup distilled white vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon granulated sugar, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper, and 1/4 teaspoon dried basil until well combined.

Pour the dressing over the pasta salad. Stir to coat all ingredients evenly.

Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.