Mediterranean Orzo Salad with Olives

Ingredients

• 1 cup grain orzo
• 1 large cucumber
• 1 cup cherry tomatoes
• 1 large red bell peppers
• 0.5 cup kalamata olives
• 0.25 cup red onion
• 0.5 cup parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Instructions

1. 1Cook whole grain orzo according to package instructions until al dente, then rinse under cold water and drain.
2. 2Chop the cucumber, cherry tomatoes, red bell pepper, and red onion into bite-sized pieces.
3. 3Pit and slice the kalamata olives.
4. 4Finely chop the fresh parsley.
5. 5For the dressing, whisk together extra virgin olive oil, lemon juice, minced garlic, sea salt, and black pepper in a small bowl.
6. 6In a large mixing bowl, combine the cooked orzo, chopped vegetables, olives, and parsley.
7. 7Pour the dressing over the salad and mix until everything is well coated.
8. 8Adjust seasoning with additional sea salt and black pepper to taste.
9. 9Let the salad chill in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
10. 10Serve chilled, garnished with additional chopped parsley if desired.