 This is the perfect summertime salad - perfect I say!  What is Orzo you ask? It's pasta, small pasta that's a little bit larger than a grain of rice. 
This recipe is highly addictive and keeps for 3-4 days in the fridge, it's one of those things I'll eat for breakfast, lunch and dinner! Get's better the longer it sits. There are 2 ways to make this, homemade dressing or store bought and honestly both are delicious. Homemade you know exactly whats in it, the recipe makes extra so you can add a little more to the salad each day (if it lasts that long). Store bought is a quick and easy alternative. Greek Orzo Salad INGREDIENTS: 1 40g (small bag) Orzo 1/2 red pepper, chopped 1/2 green pepper, chopped 1/2 yellow pepper, chopped 1/2 red onion thinly sliced 1 can of pitted black olives, drained. feta cheese, crumbled - I love Tre Stelle 1 cup olive oil 3 teaspoons garlic powder 3 teaspoons dried oregano 3 teaspoons dried basil 2 teaspoons pepper 2 teaspoons onion powder 2 teaspoons Dijon-style mustard (regular mustard will do in a pinch) 1 cup red wine vinegar salt to taste DIRECTIONS Cook pasta as directed on bag (do not overcook) drain & rinse under cold water until all the pasta has cooled. Please cooled pasta in a large bowl. In a med bowl, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and mustard. Pour in the vinegar, and mix vigorously until well blended. Pour 1/2 of dressing over pasta, the pasta will absorb some of the dressing, add more dressing as needed. Add all the vegetables and as little or as much feta cheese as you like. Mix thoroughly - will keep in fridge for 3-4 days. i add more feta on top before serving. Printable version below 
 If you wish to use a bottled dressing, this is what I've used on occassion and it's delicious as well!   
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