Orzo Salad

Ingredients

• Salt and pepper - To taste
• Dijon mustard - 1 tablespoon
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Fresh parsley - 1/4 cup, chopped
• Feta cheese - 1/2 cup, crumbled
• Red onion - 1/4 cup, thinly sliced
• Kalamata olives - 1/2 cup, pitted and sliced
• Red bell pepper - 1, diced
• Cherry tomatoes - 1 cup, halved
• Cucumber - 1, diced
• Orzo pasta - 1 cup

Instructions

1. Cook the orzo pasta according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked orzo, cucumber, cherry tomatoes, red bell pepper, Kalamata olives, red onion, feta cheese, and fresh parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Pour the vinaigrette over the orzo salad and toss to coat evenly.
5. Refrigerate for at least 1 hour to allow the flavors to meld together.
6. Serve chilled and enjoy!