Summer Orzo Salad

• 1 package Orzo
• 1 container Basket Cherry Tomatoes, Halved
• 2 whole Medium Cucumbers, Peeled And Diced
• 1 can Garbanzo Beans Drained
• 1 whole Lemon, Halved
• 1 whole Lime, Halved
• 1/4 cups Extra Virgin Olive Oil
• Freshly Ground Sea Salt
• Freshly Ground Pepper
• 1/3 cups Basil, Chopped Fine
• 2/3 cups Feta Cheese, Crumbled

1. Cook the orzo according to package directions. (Bring water to a boil, add in the orzo, and cook for 8-10 minutes until al dente). Drain orzo. Rinse with cold water to cool down. Combine with tomatoes, cucumber, and garbanzos in a large bowl.
2. Juice both lemon halves and both lime halves into a small bowl, add the olive oil and some salt and pepper. Add half to the orzo mixture.
3. Toss well, taste, and adjust citrus juice, oil or seasonings to taste (you may need to add more salt and the rest of the citrus juices). Add the basil and feta and toss gently until everything is thoroughly mixed.
4. Serves 6-8.
5. Inspired by a recipe from 101cookbooks.com - Cherry Tomato Couscous.

container basket, cucumbers, garbanzo beans, lemon, ubc, freshly ground sea salt, freshly ground pepper, basil, feta cheese

Taken from tastykitchen.com/recipes/salads/summer-orzo-salad/ (may not work)