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  • 3/4 cup orzo, freshly cooked, rinsed and drained
    2 medium Italian tomatoes, cored, seeded and chopped
    2 tablespoons chopped black olives
    1/2 cup red onion finely diced
    1/3 cup fresh basil leaves, chopped
    2 1/2 tablespoons balsamic vinegar
    2 large garlic cloves, finely chopped
    1 1/2 tablespoons olive oil


  • Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread
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on The World Cuisine

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