Even before the official start of summer, the weather here was dreadfully hot & humid, so much so, even our dogs started to drag instead of their usual bounding on our morning walks. When it’s hot like that, the last thing I want is to turn on the oven. This dish is the perfect solution.

Ingredients:

For the dressing:

1/3 cup olive oil

3 tbsp fresh lemon juice

2 cloves garlic, minced

For the salad:

1 1/4 cups Orzo pasta, dry

1 cup crumbled feta cheese

1 English cucumber, diced

1 10.5 oz grape tomatoes, halved

1/2 cup kalamata olives, sliced

1/2 cup red onion, chopped

3 tbsp fresh basil, chopped

3 tbsp parsley, chopped

S & P to taste

Preparation:

Cook orzo according to package directions to al dente. Drain & rinse under cool water to stop cooking. Drain well.

Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, & minced garlic to emulsify; set aside.

Slice, chop, & dice all vegetables & add to bowl of cooked & cooled pasta. Pour in salad dressing & stir to evenly coat.

Season with S & P, to taste.

Enjoy!

Adapted slightly from: https://www.cookingclassy.com/greek-orzo-salad/