Orzo Pasta Salad

It is not often we use the little pastas. They have such great textures and are named so cute. Here are a few common ones used: ditalini (little thimbles), annelini (little rings), acini de pepe (little beads), stelline (little stars). And then there is Orzo, sometimes called "Italian rice" but literally means "barley."

Most pasta's are served warm, but orzo is great for cold salads. This pasta salad is always a winner but can be costly to make. It is great for picnics and pot lucks. Saves well as the flavor gets even better the 2nd day. This one is a must try!

Ingredients
1 lb. Orzo
1 cup red onion , caramelized (optional)
½ bunch cilantro

1 ½ cups sun dried tomatoes , packed in olive oil

6 ounces feta, (1 1/2 cups)
1 cup pine nuts
1 cup kalamata olives
1 ½ cups red cabbage, chopped
2-3 cloves garlic , finely chopped
⅓ cup balsamic vinegar
⅓ cup olive oil
1 lemon
salt & pepper to taste

Method
1. Cook pasta. Meanwhile dice the onion and cabbage and cut the cilantro. In a small bowl mix the last five ingredients.

2. When pasta is done, drain and put in a big bowl. Pour dressing over and toss. Then add chopped veggies, pine nuts, olives, sun dried tomatoes and crumbled feta.

3. Mix and put in fridge. Often it tastes best the best day as the flavor blend nicely.