Orzo Salad with Heirloom Tomatoes and Herbs

[Guest guest]

Orzo Pasta Salad with Heirloom Tomatoes and Herbs  

 

8 ozs. orzo (rice shaped pasta)

2 tablespoons sherry wine vinegar or cider vinegar

1 tablespoon fresh lemon juice

1/4 to 1/2 cup extra-virgin olive oil

1 1/4 lbs. assorted heirloom tomatoes, cut into 1/2-inch pieces

3/4 cup chopped green onions

1/2 cup sliced pitted oil-cured olives

1/2 cup thinly sliced fresh basil

1/4 cup chopped fresh mint

1/4 cup chopped fresh Italian parsley

 

Cook orzo in large pot of boiling salted water until tender but still firm to

bite, stirring occasionally. Drain.

Rinse under cold water; drain well. Transfer to medium bowl; cool. Whisk vinegar

and lemon juice in

small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining

ingredients. Season to taste

with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature. Stir before serving.