chilled orzo pasta salad recipe

If you get Bon Appetit magazine, you probably know, that like alot of companies--it has gone through a re-make.  There is a new editor who comes from GQ and that means, of course, that the style and content has been revamped.  Content is interesting, with more and simple classic recipes, re-hauled, that can be executed at home, and alot of comments on what is in and what is out that will give you a retro chuckle.  One of the new issues suggested that we needed a fresh version of chilled pasta salad. What? The classic challenged? No worries, you can have the perfect chilled pasta, just  forget the butterfly pasta and go directly to orzo (melon seed pasta). This is the new designer pasta.  Here is my latest recipe:  serves two.

6 oz. orzo pasta, cooked in salted water, 5-51/2 minutes, drained and chilled.
olive oil
dry oregano
lemon juice
minced garlic
dash vinegar
chopped roasted yellow pepper
capers/vinegar
salt
pepper
crumbled feta cheese

Mix together 1/4 cup olive oil, dash oregano, juice of one lemon, 1/2 tsp. minced garlic, 1/4 cup chopped roasted yellow bell pepper, 2 tsp small capers, 1 tsp white vinegar, 1 tsp salt, 1/2 tsp pepper.  Toss with chilled pasta and 3 TBL of feta cheese.  Check for more salt and pepper to taste. Chill, then serve.

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