INGREDIENTS

  • 2/3 cup orzo pasta
  • 10olives, sliced
  • 2 ounces feta cheese
  • 1/2 red onion , diced
  • 1 tablespoon fresh mint , chopped
  • 1 teaspoon olive oil
  • 2 tablespoons lemon juice
  • salt and pepper

DIRECTIONS

  1. Cook orzo according to box (with some salt). Rinse with cold water and cool in the refrigerator, if you have time. Add olives, feta, onion, and mint to your preferred distribution. Drizzle with olive oil, mix it some. Add lemon juice, enough so that you can just taste it. Add a little salt and pepper. Best when allowed to set in the refrigerator for at least an hour. Yields 4 small helpings to go with another meal, or 2 if served alone.