I love making pasta with a raw sauce of fresh tomatoes and a few other ingredients. I took the same concept and created this pasta salad adding a few other ingredients which can withstand the heat. Served cold or at room temperature it's a great side or a wonderful vegetarian meal. Marinating the tomatoes for 2 to 3 hours creates the dressing.

Makes about 8 cups

• 4 cups seeded diced tomatoes
• 1 to 2 cloves garlic crushed in a garlic press
• 1/2 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked and rinsed garbanzo beans (or one 14 to 15 ounce can, drained and rinsed)
• 1 cup uncooked orzo
• 1 cup diced English cucumber
• 1/2 cup sliced Kalamata olives
• 1/2 cup chopped flat leaf parsley
• 1/4 cup sliced fresh basil leaves
• Salt and pepper to taste

1. In a medium bowl combine the tomatoes, garlic olive oil, red wine vinegar, crushed red pepper, 1 teaspoon salt and 1/2 teaspoon black pepper. Park the mixture on the counter for 2 to 3 hours.
2. Cook the orzo according to package directions. Drain and rinse.
3. After the 2 to 3 hours "marinating" time, combine the tomato mixture, garbanzo beans, cucumber, orzo and olives. Stir in the parsley and basil. Re-season with salt and pepper. Chill.