Greek Orzo Salad

Ingredients

• 1/3 cup olive oil
• 3 Tbsp fresh lemon juice
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 1 1/4 cups dry orzo
• 1 cup crumbled feta
• 1 medium English cucumber, diced
• 1 pkg. grape tomatoes, halved
• 1/2 cup sliced kalamata olives or 3/4 cup sliced black olives
• 1/2 cup chopped red onion, rinsed under water to removed harsh bite
• 3 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley

Directions

1. In a jar, combine the olive oil, lemon juice, and garlic, then add salt and pepper to your taste. Set the dressing aside for now.
2. Prepare the orzo as the package directs. Drain it, then let it sit until it has cooled a bit, about 5 minutes. If the pasta clumps slightly, don’t fuss with it too much; the dressing will loosen it right back up.
3. Put the cooked orzo and the rest of the salad ingredients into a large bowl, and give everything a good toss.
4. Drizzle the dressing over the salad, then toss again until everything is coated evenly.
5. Keep the salad in the refrigerator, and serve it within a few hours for the best texture and flavor.