Greek Orzo Salad

My brother-in-law got back in January from serving a 2 year mission for our church in Rome Italy. While he was there he acquired a very European taste for food, and has missed it so much! I decided to make this salad to take over to a dinner at my in-laws house, and I thought he would love it. Turns out I was right! He congratulated me on making the best tasting thing he has had since he got back in January! It really was so good. It was so refreshing too, perfect for summer!

Greek Orzo Salad

What you need:

2 C. uncooked orzo pasta

2 cucumbers

2 medium tomatoes

1/2 green bell pepper

1/2 red bell pepper

1/2 C kalamata olives, pitted

1/4 C chopped red onion

1/2 C crumbled feta cheese

1/2 C red whine vinegar

1/2 C olive oil

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp salt

pepper

Bring a pot of water to a boil, and cook orzo pasta until done. Drain and let cool while you peel and chop cucumber, dice the bell pepper, and dice the tomatoes. All all the vegetables, onion and cheese to the pasta. In a separate bowl, whisk together red whine, olive oil, basil, oregano, salt and pepper. Pour over pasta and veggies and toss to combine. Refrigerate until ready to serve. Enjoy!!

*NOTE: You can also use fresh basil as a garnish or in place of the dried basil. Just use a little less fresh as it has a more powerful taste.