{What you’ll need}
Orzo (I used 1/2 a cup and only used half)
Fresh basil
Fresh dill
Cherry tomato
Red onion (chopped)
Sliced black olives (canned is fine)
Olive oil
Salt/Pepper
Boil orzo for about 7-9 minutes. The first time I cooked orzo I overcooked so beware, it cooks fast and will become mushy if overdone. When you rinse run under cold water and let sit until cool.
In a separate bowl add chopped basil, chopped dill, onion, sliced cherry tomatoes, black olives, olive oil and salt and pepper. A teaspoon of olive oil should do- you can always start with a little and add more if you need. Combine orzo and you have a delicious, light salad. If you are not a fan of pasta you can switch out for barley. Can serve both cold or while orzo is warm. Enjoy!
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