Clear Garlic Vinaigrette
1 1/4 cup corn oil
1/2 cup white wine vinegar (I used Apple cider)
1 3/4 t. salt
1 3/4 t. pepper
1 T minced garlic (2 cloves)
1/2 t dried oregano
1/4 cup parsley
6 cups cooked orzo (2 cups raw)
3/4 cups finely chopped red onions
1 cup finely chopped red peppers
1 cup quartered cooked marinated artichoke hearts (6-oz jar)
1/4 cup small capers, drained
1 – 2 cups frozen peas (no need to thaw or cook)
1 can black olives (if the olives are large, slice them in half)
1 cup golden raisins
Cubed mozzarella cheese (can use string cheese, sliced)
Directions (Note: This method saves on dishes):
- In a large pan, cook orzo according to package directions; drain.
- In the same pan, whisk together the ingredients for dressing; stir in orzo so it can start absorbing the dressing.
- Add remaining ingredients; refrigerate several hours.
- Transfer to serving bowl; enjoy!