Ingredients
1 clove of garlic pureed with 2 teaspoons of salt and mixed with 1/3 Bertolli extra virgin olive oil.
2 Tablespoon of finely chopped basil.
2 tomatoes seeded and chopped.
1/2 cup black olives chopped.
4 cups of cooked orzo al dente
Preparation
Cook orzo in lightly salted water, when al dente, drain and let cold water run so it can cool faster in the colander. Transfer to a bowl, mix the rest of the ingredients and cool in the refrigerator.
