Greek Orzo Salad

Yield: 4-6

Ingredients:

For the Dressing

1/4 cup olive oil
1 clove fresh garlic; finely chopped
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/4 cup red wine vinegar

For the Salad

1 1/2 cups uncooked orzo pasta
1/2 cup grape tomatoes; halved
1 cucumber, seeded and chopped
1/4 red onion; chopped
1/2 red bell pepper; chopped
1/2 green bell pepper
1/2 cup crumbled feta cheese
5-10 green olives, drained and halved

Directions:

For the Dressing

1. Place all the ingredients in a blender and pulse until well incorporated.

For the Salad

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain.
2. In large bowl combine pasta, tomatoes, cucumber, red onion, bell peppers, feta and olives. Toss with dressing and chill for at least one 1 hour in refrigerator.

Notes:

- No blender? That's just fine, simply mix/shake the ingredients until thoroughly blended.