Orzo Feta Vegetable Salad

• 1 lb orzo
• 6 or 7 medium ripe tomatoes
• 2 large diced cucumbers
• 1 cup diced celery
• 1 cup crumbled feta cheese
• 1/4 cup finely minced red bell pepper
• 1/2 cup fresh basil leaves
• 2 cloves garlic, finely chopped
• about 3/4 cup olive oil
• salt and pepper to taste

1. Chop tomatoes and place along with their juices in a bowl large enough for finished salad. Add garlic, olive oil, salt and pepper to taste. Toss in basil cut in stips. Allow to stand at room temperature for about an hour. Stir occasionally during the standing time giving the tomatoes a light press with the spoon to help the tomatoes release their juices.
2. Meanwhile cook orzo in salted water. When aldente strain and rinse lightly allowing the pasta to retain some heat.
3. Add all remaining vegetable to the bowl and add warm pasta. Add feta cheese and mix very well. If salad seems too dry add a little more oil. Chill for a few hours. Toss well before serving.

orzo, tomatoes, cucumbers, celery, feta cheese, red bell pepper, fresh basil, garlic, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/orzo-feta-vegetable-salad-1206178 (may not work)