1. Cook orzo according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
2. In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours.
Servings Per Recipe 6, calcium (mg) 202, iron (mg) 2, cal. (kcal) 362, sat. fat (g) 7, Fat, total (g) 22, chol. (mg) 33, sodium (mg) 596, fiber (g) 2, pro. (g) 10, carb. (g) 31, vit. A (IU) 389, vit. C (mg) 10
Originally Submitted
5/5/2015
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