Surdyk'S Greek Orzo Salad - cooking recipe

Ingredients

8 ounces dried orzo pasta (1 1/4 cups)
8 ounces feta cheese (cubed or coarsely crumbled)
1 cup chopped roma tomato
1/2 cup chopped pitted kalamata olive
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh flat-leaf parsley
Dressing
1/3 cup olive oil
3 tablespoons lemon juice
1 small garlic clove, minced (I used 2)
1/2 teaspoon snipped fresh oregano
Season with
salt & fresh ground pepper, to taste

Preparation

Cook pasta according package directions. Drain, rinse with cold water and drain again. Put in a large bowl, cover and chill for 1-2 hours.
Add feta, tomatoes, olives, basil, and parsley to the chilled pasta and stir to combine.
For the dressing, place olive oil, lemon juice, garlic, and oregano in a jar with a screw-top lid. Shake vigorously to combine, then pour over pasta mixture and toss to coat. Season to taste with salt and ground black pepper.
Cover and chill for 2 to 24 hours.