Salad:
1 C. Orzo pasta
1 can (2 1/4 oz). Sliced ripe olives, rinsed and drained
1 C. Diced red bell pepper
1/2 C. Crumbled feta cheese
1/4 C. Chopped fresh basil
Fresh basil or parsley, for garnish (optional)

Dressing:
1 packet Hidden Valley Ranch® Salad Dressing & Seasoning Mix
2 T. Olive oil
3 T. Red wine vinegar
1 tsp. Sugar

Cook orzo according to package directions, omitting salt. Drain; rinse with cold water. Mix orzo, olives, red pepper, feta cheese, and fresh basil in a large bowl. Whisk together seasoning & salad dressing mix, oil, vinegar and sugar. Stir dressing into orzo mixture. Cover and refrigerate at least 2 hours. Garnish with fresh basil or parsley before serving, if desired.

Yield: 4 servings
Caloties: 263
Fat: 14g
Fiber: 1.8g