Ingredients
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8 ounces dried orzo pasta (1 1/4 cups)
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8 ounces feta cheese (cubed or coarsely crumbled)
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1/2 cup chopped pitted kalamata olive
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1 tablespoon snipped fresh basil
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1 tablespoon snipped fresh flat-leaf parsley
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1/3 cup olive oil
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1 small garlic clove, minced (I used 2)
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3 tablespoons lemon juice
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1/2 teaspoon snipped fresh oregano
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1 cup chopped roma tomato
Instructions
- Cook pasta according package directions. Drain, rinse with cold water and drain again. Put in a large bowl, cover and chill for 1-2 hours.
- Add feta, tomatoes, olives, basil, and parsley to the chilled pasta and stir to combine.
- For the dressing, place olive oil, lemon juice, garlic, and oregano in a jar with a screw-top lid. Shake vigorously to combine, then pour over pasta mixture and toss to coat. Season to taste with salt and ground black pepper.
- Cover and chill for 2 to 24 hours.