Mediterranean Orza Salad
- 1 pound orzo pasta
- 3/4 cup lemon juice
- 1/4 to 1/2 cup olive oil
- 1 pound tomatoes, diced
- 1 seedless cucumber, quartered lenghtwise and cut into 1/2 inch pieces
- 1/2 to 3/4 cup kalamata olives, corasely chopped
- 8-10 ounces feta cheese crumbled
- salt and pepper
Boil a large pot of salted water. Cook pasta. In a colander, drain the cooked pasta, then rinse with cold water and drain well. Set aside.
Meanwhile, whisk together the lemon juice and olive oil. set aside. In a large bowl, combine the tomatoes, cucumber, olives, feta cheese and the reserved pasta. Add the dressing and toss well to coat. Season with the salt and pepper.
If desired add about 6 green onions, chopped, and 1/2 cup of olive oil.