Orzo Salad with Feta, Kalamata Olives, Dried Cranberries, and Walnuts

• 2 Tbs. white balsamic vinegar
• 1 Tbs. olive oil
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup uncooked orzo
• 1 large tomato, chopped
• 1/2 medium red onion, chopped
• 13 cup crumbled feta cheese
• 1/4 cup chopped red bell pepper
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1/4 cup kalamata olives, chopped
• 2 Tbs. fresh parsley, chopped

1. To make Dressing: whisk together vinegar, oil, and garlic in small bowl, and season with salt and pepper, if desired.
2. To make Salad: cook orzo according to package directions; drain, rinse with cold water, and drain again.
3. Combine orzo with tomato, onion, feta, bell pepper, cranberries, walnuts, olives, and parsley in medium bowl.
4. Add Dressing, and toss to combine.
5. Serve at room temperature.

white balsamic vinegar, olive oil, clove garlic, orzo, tomato, red onion, feta cheese, red bell pepper, cranberries, walnuts, kalamata olives, fresh parsley

Taken from www.vegetariantimes.com/recipe/orzo-salad-with-feta-kalamata-olives-dried-cranberries-and-walnuts/ (may not work)