Greek Orzo Salad

Ingredients:

• 1/4 cup pitted kalamata olives

• 1 cup diced feta cheese

• 3 tablespoons chopped fresh flat leaf parsley

• 1 ripe tomato, chopped

• 1/4 cup virgin olive oil

• 1/8 cup lemon juice

• salt and pepper to taste

• 1 cup uncooked orzo pasta

Directions:

• Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.

• When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.