12 oz. orzo
4 tbsp. olive oil
6 tbsp. red wine vinegar
1 lg. red pepper
2 bunches green onion
1 c. fresh parsley
2 garlic cloves
1 c. frozen peas
Salt & pepper to taste

Cook orzo al dente. Drain, place in large bowl. Toss with oil and vinegar. Chop red pepper, green onions, fresh parsley and garlic cloves. Add above to pasta. Add peas to pasta. Toss all well. Refrigerate overnight or several hours before serving. Serves 6 to 8.