Greek Orzo Salad

This cold pasta salad is delicious same day but I must say it's even better the next day. So leftovers for lunch it is!

Ingredients:

1 1/2 cups orzo

4 cups water

Dressing:

1/3 cup light olive oil 

2 tbsps lemon juice 

1 1/2 tsps dry oregano 

1 tsp sea salt

1/2 tsp pepper

1 cup finely chopped bell pepper

1/2 cup finely chopped red onion 

10 cherry tomatoes, finely chopped 

1 cup finely chopped cucumber 

1 cup chopped olives 

1 cup marinated artichokes, roughly chopped 

1/2 cup crumbled feta

6 fresh basil leaves, finely chopped 

6 fresh mint leaves, finely chopped 

Begin by cooking the orzo as directed on the package, then drain, rinse in cold water and set aside. 

Prep all the veggies and whisk the dressing ingredients together.

Now just mix everything together in a large bowl, cover and refrigerate.

I used a spicy deli mix of olives which was amazing but canned olives will work too.

This salad can be made a day ahead and serves about 10 as a side but will easily serve 4 or 5 as a meal.

Recipe from: simplyvegetarian777.com

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