GREEK ORZO SALAD 1 1/4 cup uncooked orzo pasta 8 oz. feta cheese, coarsely crumbled 1 cup chopped Roma tomatoes 1/2 cup chopped pitted Kalamata olives 1 tablespoon snipped fresh basil 1 tablespoon snipped fresh parsley Cook orzo pasta according to package directions and drain. Rinse with cold water and drain again. Transfer the pasta to a large bowl. Cover and chill in the refrigerator for 1 - 2 hours. Add feta cheese, tomatoes, olives, basil and parsley to the chilled pasta and stir to combine. Salad Dressing: 1/3 cup olive oil 3 tablespoons lemon juice 1 small clove garlic, minced 1/2 teaspoon snipped fresh oregano Salt and pepper In a jar with a screw-top lid, place olive oil, lemon juice, garlic and oregano. Shake jar vigorously to combine. Pour dressing over pasta mixture and toss to coat. Season to taste with salt and pepper. Cover and chill in the refrigerator for 2 - 24 hours.