INGREDIENTS
3/4 cup
orzo
1 tbsp
olive oil
1 tbsp
red wine vinegar
1/4 tsp
sugar
1/4 tsp
kosher salt
1/4 tsp
black pepper
3/4 cup
diced seeded tomato
1/2 cup
chopped green bell pepper
1/4 cup
chopped red onion
3 tbsp
chopped fresh parsley
4
Castelvetrano olives, sliced