This is a super quick and easy and yet sophisticated salad perfect as an appetizer, side dish or to accompany a BBQ. Can be served warm or cold and lasts for several days in the fridge.

Preparation time: 30 minutes

What you need:

1 cup (200g) dried orzo pasta (you can substitute with any other small or very small pasta)

½ cup (50g) oil-packed sun-dried tomatoes, drained and chopped

½ cup (100g) black olives without stone, cut into small pieces

½ cup (100g) tomato pesto

Fresh pepper

Chili flakes (optional)

1 small bunch parsley, finely chopped

How to do it:

Cook orzo/pasta according to package directions; drain when done and let cool just a bit for about 5 minutes

Mix pasta with tomato pesto making sure the pasta is evenly coated

Add the cut dried tomatoes and olives and mix well

Taste with pepper (and salt if you like), and add a bit of chili flakes for additional spiciness

Add parsley just before serving and mix well

Serve with crusty bread

Enjoy!

Note: This salad can be prepared well in advance and can be kept in the fridge for 3-4 days.