Orzo Salad

Light summer salad with an olive oil dressing safe for picnics.

• Ready In: 20 mins
• Serves: 4-6
• Yields: 4 cups

Ingredients

• 12  ounces orzo pasta (cooked and drained according to past package directions)
• 1  medium tomatoes, chopped
• 1  medium cucumber, chopped
• 12  kalamata olives, pitted and chopped
• 1⁄3 cup feta cheese, crumbled
• 1  small red onion, finely chopped
• 3  tablespoons parsley, chopped
• 1⁄3 cup red wine vinegar
• 1  teaspoon oregano
• 1⁄2 teaspoon salt
• 1  teaspoon pepper
• 2  tablespoons extra virgin olive oil

Directions

1. Drain orzo and toss with olive oil.
2. Add tomato, cucumber, olives and feta to orzo and set aside.
3. In a small bowl, toss the onion, parsley, red wine vinegar, oregano, salt and pepper.
4. Combine the two mixtures, toss well and chill before serving. It may be necessary to add more olive oil if the salad seems "dry".