Greek Orzo Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 1 cup dry orzo pasta
• 1 cup roma tomato, finely diced
• 1 cup cucumber, finely diced
• 1/2 cup kalamata olive, chopped
• 3/4 cup red onion, finely chopped
• 1 cup feta cheese, crumbled
• 1/4 cup italian parsley, chopped
• 1 tablespoon extra virgin olive oil
• 2 tablespoons lemon juice (fresh!)
• salt and pepper

Recipe

• 1 -put a large pot on to boil. once it reaches a boil, salt the water generously.
• 2 -while you're waiting for the water to boil; chop your vegetables and parsley, crumble your feta (unless you bought it pre-crumbled, i do), and juice your lemons. (you could also do this beforehand but i'm a huge multitasker).
• 3 -boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture.
• 4 -once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.
• 5 -add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.
• 6 -add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!), parsley and a dash or salt and pepper. stir well to combine everything evenly.
• 7 -put the salad into a sealable container or cover the top of your bowl with plastic wrap. place in the refrigerator and let sit for at least an hour!
• 8 -this should stay good for 3-5 days! enjoy!