1 box orzo pasta, uncooked (you can use 1 box Quinoa Pasta for a gluten free option)
1 green bell pepper, chopped small
1 red bell pepper, chopped small
1/2 cup craisins
1, 3.5 oz jar The Sacred Olive Capers with juice
1/2 cup The Sacred Olive Green or Kalamata Olives
1 teaspoon The Sacred Olive 5 Pepper Salt
1/2 teaspoon black pepper
1/4 cup The Sacred Olive Extra Virgin Olive Oil of your choice
2 tablespoons The Sacred Olive Black Currant Balsamic Vinegar

Make the pasta according to the directions on the package for “al dente”. Chop the peppers. Add the pasta, bell peppers, craisins, capers with their juice, olives, and salt and pepper. Drizzle the oil and vinegar over the top and toss gently, until all ingredients are incorporated and coated with the oil and vinegar. Chill for a minimum of 3 hours or overnight. Best if made the day before.