INGREDIENTS:3 lbs. orzo pasta, uncooked
1 cup olive oil
¼ cup lemon juice
¼ cup white wine vinegar
1 Tbsp. garlic, minced
3 cups California ripe olives, wedged
2 cups carrots, 1/8-inch minced
2 cups red bell pepper, ¼-inch, diced
2 cups green bell pepper, ¼-inch diced
2 cups cucumber, seeded, ¼-inch diced
3/4 cup red onion, ¼-inch dice
3/4 cup scallions, finely chopped
1 cup parsley, chopped
½ cup lemon zest, grated, blanched and rinsedDIRECTIONS:Cook orzo in boiling salted water just until al dente. Drain and rinse. Place in large bowl. Combine olive oil, lemon juice, vinegar and garlic. Add to orzo. Stir well. Chill for 1 hour. Add next 8 ingredients to orzo. Combine. Chill well. Adjust seasoning with salt and pepper. Sprinkle each serving with lemon zest.SERVINGS:24 1-cup servingsPHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVES
