Greek Orzo Salad

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

Directions

1. 1

   -Put a large pot on to boil. Once it reaches a boil, salt the water generously.

2. 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. 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. 4

   -Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.

5. 5

   -Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.

6. 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. 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. 8

   -This should stay good for 3-5 days! Enjoy!