Orzo Salad
Serves 6

1 c. orzo
¾ c. crumbled Feta cheese
3 T. fresh parsley, minced
3 T. fresh basil or dill, minced
1 tomato, cut in wedges
1 sm. green pepper, chopped
1/3 c. olive oil
¼ c. lemon juice
½ tsp. salt
¼ tsp pepper

Cook orzo in a quart of salted, boiling water about 15 minutes until tender, stirring occasionally to prevent sticking. Drain
in colander, rinse with cold water and drain again. Add Feta cheese, parsley, basil, or dill. Combine remaining
ingredients and mix well. Pour over salad and toss until well coated. Chill and toss again before serving.