Orzo and Olive Salad

Photo: flickr user avlxyz

Ingredients

3/4 pound Orzo, or other small pasta

2 cups Pimiento-stuffed green olives sliced

cup Thinly-sliced scallion, including the

green part

cup Minced parsley leaves

2 1/2 tablespoons Fresh lemon juice or to taste

5 tablespoons Olive oil

Salt to taste

Freshly-ground black pepper to taste

Preparation

In a kettle of boiling salted water boil the orzo, stirring occasionally for 8 to 10 minutes, or until it is just tender, drain it in a sieve, and rinse it under warm water. Drain the orzo well and transfer it to a large bowl. Add the green olives, scallion, and parsley and toss the mixture well. Drizzle the salad with the lemon juice and oil, tossing it well, season it with salt and pepper.