Greek Orzo Salad

Servings: 12 servings



Cook orzo pasta according to package directions, drain. Rinse with cold water, drain again. Transfer pasta to a large bowl. Cover, chill in the refrigerator for 1-2 hours. Add feta, tomatoes, olives, basil and parsley to the chilled pasta, stir to combine. Dressing: I a screw-top jar, combine olive oil, lemon juice, garlic and oregano. Shake vigorously to combine. Pour dressing over pasta mixture, toss to coat. Season to taste with salt and pepper. Cover, chill in the refrigerator for 2-24 hours.