Gibraltar’s Gifts 1/2 a box of orzo pasta 10-12 Kalamata olives 2-3 Roma tomatoes 5-6 basil leaves 4 Tbs extra virgin olive oil 1/2 Tbs coarse grain salt 3-4 oz feta cheese crumbles 2 ½ - 3 Tbs pine nuts

1   As the size of the ingredients can vary, and everyone has different tastes, there is a lot of customization that can, and should, occur with this recipe – add as much or as little of each ingredient to your liking.

2   The olive oil is the engine that drives this racecar. The majority of these ingredients are very affordable, so save up the extra money and splurge by buying a good olive oil.

3   If the Kalamata olives have pits, place them on a flat surface and gently push the bottom of a bottle (or the flat end of a large knife) down onto the olive to split it and pull the pit out. Slice into halves or quarters (depending on the size).

4   Cut off the end of each tomato. Slice lengthwise in half. Using a spoon or a small knife, scrape out the seeds and dump them. Chop into small chunks.

5   Remove the stems from 5-6 basil leaves and cut lengthwise into long strips.

6   Follow the directions on the pasta to cook half the box “al dente”. This is enough for 4-5 servings. If you are cooking for more people, or you want leftovers (this salad keeps well in the fridge for several days), then cook the whole box of pasta – but don’t forget to double the amount of the ingredients too.

7   When the pasta is cooked, strain the water and pour the pasta into a large bowl. Add the olive oil and salt and stir through. This may seem like a lot of salt and olive oil, but it will be absorbed by the orzo (as intended) and the rest of the ingredients help balance the flavors.

8   Once the pasta reaches room temperature, add all of your other ingredients and stir them together.