INGREDIENTS
- 1 pound orzo pasta
- 4 ounces sliced black olives
- 4 ounces mini pepperonis
- 1 green bell pepper seeded and diced
- 1/4 cup chopped pepperocinis
- 1 pint cherry tomatoes halved
- 8 ounces fresh mozzarella cheese cubed
- 2/3 cup olive oil
- 1/4 cup distilled white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
DIRECTIONS
- Cook orzo in salted water according to package directions. Drain and rinse with cold water.
- Combine cooked orzo with olives, pepperonis, bell pepper, pepperocinis, tomatoes, and mozzarella.
- Dress the pasta salad by pouring in olive oil, vinegar, oregano, salt, onion powder, garlic powder, sugar, parsley, pepper, and basil.
- Stir to combine. Refrigerate until chilled. Serve cold.