orzo salad with red wine vinaigrette

Orzo looks kind of like rice, but it's actually a type of pasta, not a grain. Cold pasta dishes are nice for hot days and light lunches, and this one is really easy to make. All it requires is some chopping and mixing.

2 c semolina orzo
½ c chopped roasted red pepper
½ c chopped artichoke hearts
15 kalamata olives, chopped (about ⅓ cup), or whole if you prefer
3 oz feta cheese, crumbled (about ½ cup)
1½ Tbsp chopped fresh basil
2 Tbsp red wine vinegar
¼ tsp salt
¼ tsp black pepper
⅓ c extra-virgin olive oil

Bring a pot of salted water to a rapid boil. Add orzo, cook for 8-10 minutes or until al dente. Drain and rinse.

To make vinaigrette, add vinegar, salt, and pepper to a small bowl. Slowly drizzle in olive oil while whisking mixture together with a fork.

Toss all ingredients together in a large bowl. For best results, let the salad marinate for a few hours in the fridge before serving.

Alternative combinations of vegetables that I find tasty: instead of roasted red pepper, artichoke, olives, and basil, you can also try

• tomato, cucumber, red onion, and flat-leaf (Italian) parsley
• broccoli and sundried tomatoes