Surdyk'S Greek Orzo Salad

• 8 ounces dried orzo pasta (1 1/4 cups)
• 8 ounces feta cheese (cubed or coarsely crumbled)
• 1 cup chopped roma tomato
• 1/2 cup chopped pitted kalamata olive
• 1 tablespoon snipped fresh basil
• 1 tablespoon snipped fresh flat-leaf parsley
• Dressing
• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 1 small garlic clove, minced (I used 2)
• 1/2 teaspoon snipped fresh oregano
• Season with
• salt & fresh ground pepper, to taste

1. 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.
2. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta and stir to combine.
3. 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.
4. Cover and chill for 2 to 24 hours.

orzo pasta, feta cheese, roma tomato, olive, fresh basil, parsley, dressing, olive oil, lemon juice, garlic, fresh oregano, season, salt

Taken from www.food.com/recipe/surdyks-greek-orzo-salad-131009 (may not work)