{"id":301,"date":"2020-04-18T15:00:51","date_gmt":"2020-04-18T13:00:51","guid":{"rendered":"http:\/\/192.168.100.60\/?page_id=301"},"modified":"2020-06-20T09:35:06","modified_gmt":"2020-06-20T07:35:06","slug":"orzo-salad","status":"publish","type":"page","link":"https:\/\/ericscookbook.com\/index.php\/recipes\/orzo-salad\/","title":{"rendered":"Orzo Salad"},"content":{"rendered":"\n<p>Yield: 4 servings<br>Time: 30 minutes<\/p>\n\n\n\n<p>8 oz Orzo<br>1 ea Red bell pepper<br>4 oz Feta cheese (brick)<br>2 oz Kalamata olives (pitted)<br>4 tbsp Basil, fresh (10-20 leaves)<br>kosher salt (to taste)<br>fresh ground black pepper (to taste)<br>olive oil<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Directions<\/h4>\n\n\n\n<p>Coat pepper with oil.\u00a0Roast (either on grill or in oven), sweat, peel & seed pepper.\u00a0Chop into \u00bd\u201d dice.\u00a0Bring 2-3 quarts of well salted water to a boil.\u00a0Add pasta and cook until \u2018al dente\u2019; approximately 8-10 minutes.\u00a0Once cooked, drain pasta immediately and rinse thoroughly with cold water to stop cooking and cool pasta.\u00a0Drain thoroughly and set aside.\u00a0Cut feta cheese into \u00bd\u201d cubes.\u00a0Slice olives into 1\/8\u201d rings or quarter lengthwise.\u00a0Cut basil into chiffonade.\u00a0In a bowl, mix pasta, bell peppers, olive slices and basil together.\u00a0Drizzle 4 oz. of dressing (recipe follows) over pasta salad and mix well to coat.\u00a0Salt and pepper to taste.\u00a0Garnish with small basil leaves, roasted red pepper julienne, and\/or whole olive.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Balsamic Vinaigrette Dressing<\/h4>\n\n\n\n<p>Yield: 4 oz.<\/p>\n\n\n\n<p>6 Tbsp Extra virgin olive oil<br>2 Tbsp Balsamic vinegar<br>Salt & Pepper (to taste)\u00a0<\/p>\n\n\n\n<p>Add oil and vinegar into a bowl or sealable container and whisk or shake until well incorporated.\u00a0Salt and pepper to taste.\u00a0Let rest.\u00a0Re-agitate mixture before dressing salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A cold pasta salad with feta cheese, Kalamata olives, roasted red bell peppers and fresh basil, lightly dressed with balsamic vinaigrette.<\/p>\n","protected":false},"author":1,"featured_media":541,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-301","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=301"}],"version-history":[{"count":2,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/301\/revisions"}],"predecessor-version":[{"id":558,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/301\/revisions\/558"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/541"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}