Pasta salad

Yield: 6 servings

Ingredients

• 3 cups orzo pasta, cooked and cooled
• 1 cup cucumber, cubed (250ml)
• 3 green onions, chopped
• ¾ cup of feta cheese, crumbled (187ml)
• ½ cup black olive, pitted and diced (125ml)
• 2 tablespoons olive oil (30ml)
• Juice of 2 lemons
• 1 tablespoon fresh oregano, chopped (15ml)
• 3 tablespoons parsley, chopped (45ml)
• 1 teaspoon garlic, diced (5ml)
• Pepper and kosher salt to taste

Directions

1. Combine all of the ingredients together in a large bow and toss gently.
2. Refrigerate for at least 1 hour up to 24 hours before serving.