Greek Orzo Salad - cooking recipe

Ingredients

1 cup dry orzo pasta
1 cup roma tomato, finely diced
1 cup cucumber, finely diced
1/2 cup kalamata olive, chopped
3/4 cup red onion, finely chopped
1 cup feta cheese, crumbled
1/4 cup Italian parsley, chopped
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice (FRESH!)
salt and pepper

Preparation

-Put a large pot on to boil. Once it reaches a boil, salt the water generously.
-While you're waiting for the water to boil; chop your vegetables and parsley, crumble your Feta (unless you bought it pre-crumbled, I do), and juice your lemons. (You could also do this beforehand but I'm a huge multitasker).
-Boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture.
-Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.
-Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.
-Add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!), parsley and a dash or salt and pepper. Stir well to combine everything evenly.
-Put the salad into a sealable container or cover the top of your bowl with plastic wrap. Place in the refrigerator and let sit for at least an hour!
-This should stay good for 3-5 days! Enjoy!