Most of the ingredients for this colorful dish can be kept in the pantry… so convenient when you’ve just remembered this evening’s potluck!
Ingredients
- 16 oz pkg orzo pasta, uncooked
- 12 oz jar roasted red peppers, drained and large pieces cut up
- 6 oz can black olives, drained and halved
- 14 oz jar artichoke hearts, drained
- ½ oz jar capers, drained
- 1 cup pine nuts
Garnish
- cherry tomatoes, additional pine nuts
How to Make It
- Cook orzo according to package directions. Drain; transfer orzo to a 13"x 9" glass baking pan.
- Mix in remaining ingredients. Toss with desired amount of Olive Oil Dressing. Serve warm.
