• In a large pot heat waterfor the orzo until a rumbling boil.
• Slice and dice the cucmber, onion, tomato and kalamata olives.
• Once pasta water is boiling, add a handful of salt to the water. Place the orzo in the water and cook for 8-10 minutes. (If you prefer to have a more aldente or more cooked.)
• Drain Pasta and place in a large bowl. Drizzle olive oil and mix through. Let pasta cool. It is NOT recommended to rinse the pasta under cool water. This will release the startch that is needed to help adhere the pasta to the dressing.
• Once cool, add all the diced vegetables and sprinkle in the feta cheese.

  Garnish with parsley!

Dressing

• In a measuring bowl, combine the oil, vinegar, oregano, salt and pepper.
• Mix well and drizzle on pasta salad.
• You can store extra dressing in a air tight container in the refrigerator for up to 10 days.