Tomato Feta Orzo Salad

Serves 8

1/3 cup extra virgin olive oil
2 cloves garlic, minced
2 lemons, juiced
Salt
Black pepper
16 ounces orzo, cooked and cooled
1 cup red cherry tomatoes, halved
1 cup ripe black olives, cut in half
1/2 cup chopped green, red and/or yellow bell peppers
1 cup crumbled feta cheese
1/2 cup sliced green onions
3 tablespoons snipped fresh parsley 

In a jar, pour the olive oil, garlic, lemon juice, salt and pepper to taste. Shake until well mixed. In a large bowl, place the cooked orzo and all of the remaining ingredients. Gently toss the veggies and then drizzle the dressing over the top. Stir to combine, taste and adjust seasonings, and refrigerate at least an hour before serving. Top with more crumbled feta and snipped parsley.

You can always add cooked chicken, fish, seafood. This is a fresh and delish recipe!

This recipe is shared August 22-26, 2016
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Ro's recipes are sponsored by Banks Market
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