Ingredients

• Ingredients
  1. 1/2 pound orzo
  2. 1/2 cup Niçoise olives, pitted
  3. 1/2 cup pear or cherry tomatoes
  4. 1/2 small red onion, finely chopped
  5. 1/4 cup finely chopped flat-leaf parsley
  6. 1 1/2 tablespoons drained capers
  7. 1 tablespoon balsamic vinegar
  8. 1 garlic clove, minced
  9. Kosher salt and freshly ground pepper
  10. 1/4 cup extra-virgin olive oil

Directions

1. Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente. Drain and rinse under running water, then drain again. Transfer the orzo to a bowl and add the olives, tomatoes, onion, parsley and capers.
2. In a small bowl, combine the vinegar, garlic and a pinch each of kosher salt and pepper. Whisk in the olive oil and stir the dressing into the pasta salad.