Orzo Salad(Bulgaria)

• 13 cup extra virgin olive oil
• 18-14 cup lemon juice
• 1 tablespoon dried mint (or 3 tbls. fresh mint)
• 1 teaspoon honey (optional, sometimes I like a hint of sweetness)
• 1 cup uncooked orzo pasta
• 2 tablespoons olive oil
• 1 bunch green onion, chopped
• 12 cup green bell pepper, chopped
• 12 cup black olives, chopped
• 14 cup fresh parsley, chopped
• 1 cup fresh tomato, diced
• 1 cup raw sunflower seeds
• salt and pepper

1. Dressing:.
2. Mix olive oil, lemon juice and mint together in a bowl.
3. Whisk in honey now if using.
4. Place the dressing in the refrigerator until ready to use.
5. Salad:.
6. Cook the orzo according to package directions in salted water and rinse thoroughly with cold water when you strain it(cook in about 3 cups salted water 7-10 minutes-al dente, then strain).
7. Transfer to a large bowl and toss with the olive oil.
8. Allow orzo to cool completely.
9. Once orzo is cooled, add onions, peppers, olives, parsley and tomatoes, stirring until well mixed.
10. Stir the dressing, toss with the salad, mixing evenly to coat.
11. Add salt and pepper and sprinkle with sunflower seeds.

extra virgin olive oil, lemon juice, mint, honey, orzo pasta, olive oil, green onion, green bell pepper, black olives, fresh parsley, fresh tomato, sunflower seeds, salt

Taken from www.food.com/recipe/orzo-salad-bulgaria-505715 (may not work)