Greek Orzo Salad

Ingredients

• 1 cup grain orzo
• 1 cup cherry tomatoes
• 1 cup cucumber
• 1 cup red bell peppers
• 1 cup yellow bell pepper
• 0.5 cup feta cheese
• 0.25 cup kalamata olives
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons parsley
• 1 tablespoon mint
• 1 clove garlic
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1Cook the whole grain orzo in a large pot of boiling water until al dente, about 7-9 minutes, then drain and rinse under cold water to stop the cooking process.
2. 2Chop the cherry tomatoes, cucumber, and bell peppers into bite-sized pieces.
3. 3Crumble the feta cheese and finely chop the kalamata olives.
4. 4In a small bowl, whisk together the extra virgin olive oil, lemon juice, finely minced garlic, salt, and black pepper to create the dressing.
5. 5In a large bowl, combine the cooked orzo with the chopped vegetables.
6. 6Pour the dressing over the orzo and vegetables, mixing well to ensure everything is evenly coated.
7. 7Add the crumbled feta cheese and kalamata olives to the salad and gently fold them in.
8. 8Chop the fresh parsley and mint, then sprinkle over the salad for added flavor and freshness.
9. 9Allow the salad to chill in the refrigerator for at least 20 minutes before serving to let the flavors meld.
10. 10Serve the Greek Orzo Salad chilled, garnished with a sprinkle of fresh herbs if desired.