1 pound box orzo, cooked as directed being sure not to overcook
½ cup olive oil
1 red bell pepper, cut into ¼” by 1” pieces
1 yellow bell pepper, cut into ¼” by 1” pieces
1 orange bell pepper, cut into ¼” by 1” pieces
1 large cucumber, peeled and cut into ¼” by 1” pieces
1 pint grape tomatoes
4-5 leaves fresh basil, chopped
1 can large black olives, drained
Juice of ½ lemon
8 ounces feta cheese, crumbled
Salt and pepper
Directions
In a large bowl combine the cooked orzo with the olive oil until completely coated. Add the bell peppers, cucumbers, tomatoes, basil, olive oil, lemon juice and salt and pepper. Mix until combined.
Mix in the feta cheese. Adjust salt and pepper according to taste. Refrigerate until serving, making sure to mix well before serving.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/08/21/dianes-orzo-pasta-salad/