Ingredients:
6 ounces uncooked orzo pasta
3 tablespoons finely chopped red onions
3 tomatoes, seeded and chopped
2 tablespoons chopped fresh basil
2 tablespoons finely chopped kalamata olives
2 tablespoons capers ( the small ones)
1 teaspoon grainy mustard ( such as Maille)
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt ( to taste)
pepper ( to taste)
4 ounces feta cheese, crumbled
Directions:
Boil Orzo pasta in water until al dente.
Drain and allow to cool.
Mix the pasta with the onion, tomato, basil, olives, and capers.
In a small bowl whisk together the mustard and lemon juice.
Gradually whisk in the oil until it forms an emulsion.
Add in the oregano, salt and pepper.
Pour over the pasta mixture and toss to coat.
Chill in the refrigerator until cold.
Toss in the feta cheese and chill until ready to serve.
Servings: 4-8
Time preparation: 40 min.
Time total: 40 min.