2 pints grape tomatoes, halved lengthwise, or 1 large yellow or red tomato, cubed
1 cup red onion, finely chopped
1/2 cup drained capers
1/2 cup lightly packed fresh parsley leaves, chopped
Freshly ground black pepper
Directions
Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook until al dente, about 9 minutes, stirring occasionally.
Use a fine mesh strainer to drain the pasta well. Transfer pasta to large mixing bowl.
While pasta is still hot, add the California Extra Virgin Olive Oil, vinegar, lemon zest and lemon juice and stir to combine. Let pasta cool for about 5 minutes, stirring occasionally.
Add olives, tomatoes, red onion, capers and parsley and stir to combine. Season with salt and pepper to taste.