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Niçoise Style Salad with Rainbow Orzo

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Serving Size: 
  • 1/2 lb. Pappardelle’s Rainbow Orzo
  • 1/2 cup Niçoise olives, pitted
  • 1/2 cup pear tomatoes or cherry tomatoes
  • 1/2 small red onion, finely chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1-1/2 tablespoons capers, drained
  • 1 tablespoon Bella Sol Modena Barrel-Aged Balsamic
  • 1 garlic clove, minced
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • Salt and freshly ground pepper, to taste
  1. Cook orzo in a 3-4 quart pot of boiling water until al dente (about 8-10 minutes). Drain.
  2. Transfer orzo to a bowl and add olives, tomatoes, onion, parsley and capers.
  3. In a small bowl, combine vinegar, garlic and pinch of salt and pepper. Whisk in olive oil and stir the dressing into the pasta salad.

From This Recipe

$8.00 | 1 lb. package