Greek Orzo Salad

I love to entertain, especially in the summer. I choose recipes which can be made prior to my guests arriving so I can enjoy my guests rather than being stuck in the kitchen. Greek Orzo Salad is perfect for any occasion and can be made in advance. I guarantee your guests will love it and beg you to make it next time you are entertaining,

                                                           Greek Orzo Salad

Ingredients

for the orzo salad

1 1/2 cups uncooked orzo pasta

1 1/2 cups English cucumbers, diced

1 1/2 cherry tomatoes, halved

1/2 cup Kalamata olives, halved

1 cup feta, crumbled

2/3 cup red onion, diced

1 can artichoke hearts, quartered

2 tablespoons fresh basil, chiffonade

2 tablespoons parsley, chopped

1 teaspoon oregano, chopped

for vinaigrette

1/4 fresh lemon juice

1 small garlic clove, grated

1 teaspoon Dijon mustard

1/4 teaspoon sea salt

freshly ground black pepper

1/4 cup olive oil

Directions

Make the vinaigrette by combining all ingredients in a jar. Shake well before using.

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 8-10 minutes. Drain the orzo and rinse with cold water. Allow to cool.

In a large bowl, toss together the cooked orzo, cucumbers, cherry tomatoes, Kalamata olives, feta, red onion, artichoke hearts, and fresh herbs. Add vinaigrette and toss to combine.

Refrigerate an hour before serving.

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