• ½ Cup Alouette Crumbled Feta Cheese

  • 1/3 Cup Fresh Basil, Chopped

  • 1 Box Rice Selects Orzo Pasta

  • 1 Cup Red Bell Pepper, Chopped

  • 1 oz Packet Hidden Valley Original Ranch Salad Dressing and Seasoning Mix

  • 1 Tsp Domino Sugar

  • 2 Tbsp Alessi Red Wine Vinegar

  • 3 Tbsp Filippo Berio Olive Oil

  • 1 Cup Kalamata Olives, Chopped


  1. Cook the orzo according to package directions. Drain; rinse with cold water and set aside.
  2. In a small bowl, whisk the Hidden Valley mix together with the olive oil, vinegar, and sugar until blended.
  3. In a large bowl, combine the orzo, olives, red pepper, and feta cheese with just enough dressing to lightly coat the salad.
  4. Chill covered for at least 2 hours. Serve garnish with the chopped basil.