Greek Orzo Pasta Salad

Summer weather has arrived and so has the season for picnics, backyard BBQs, potlucks, camping, and cottage vacations! This super fresh, easy-to-make salad screams summer and is finished with a delightful drizzle of a light lemony Greek dressing. Easily make ahead of time for an effortless addition to your next get-together! You can also make this salad in preparation for a weekly lunch or dinner side dish. It pairs deliciously with chicken, steak, or fish and keeps well in the fridge for 4-5 days!

What you will need:

• 1 lb. dried orzo pasta
• 1 pint cherry tomatoes, halved
• 1 red, yellow or orange bell pepper, diced
• 1 cup English cucumber, sliced and quartered
• 1 medium red onion, diced
• 1 cup pitted Kalamata olives, sliced
• 1 cup light feta cheese, crumbled
• 3 tbsp. Fresh parsley, roughly chopped
• Salt and pepper to taste

Greek Dressing:

• 1 large garlic clove, minced
• 1 tsp. dried oregano
• Salt and pepper to taste
• ¼ cup freshly squeezed lemon juice, strain out pulp and seeds
• ½ cup extra virgin olive oil

Additional items you could add: 1 cup spinach or arugula or 1 cup chickpeas

Directions:

Cook time: 8-9 minutes  *  Prep Time: 15 minutes

1. In a large pot, bring water to boil. Season the water with a pinch of salt and add in the pasta. Stir and follow the package directions for cooking times. Once the pasta is cooked al dente, drain and rinse under cold water to stop the cooking.
2. In a large mixing bowl, combine drained pasta with halved cherry tomatoes, bell pepper, cucumber, red onion, olives, feta, and parsley. Toss to mix. Store covered in the fridge until ready to serve. 
3. For the dressing, combine garlic, oregano, salt, pepper, lemon and olive oil into a jar and whisk together until thoroughly combined.
4. Right before serving, drizzle with dressing as desired. Taste and season with salt and pepper if necessary.

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