Oregano Balsamic and Thyme Olive Oil Greek Orzo Salad

Ingredients

3/4 pound orzo, cooked al dente and drained well
1 large cucumber, seeded, quartered lengthwise, and cubed
1/4 cup Kalamata Olives
1 pint grape tomatoes, halved
1/2 cup Feta Cheese
Vinaigrette
1⁄4 cup freshly chopped parsley
2 oz. Coronado Taste of Oils Oregano Balsamic
2 oz. Coronado Taste of Oils Thyme Olive Oil OR Coronado Taste of Oils Garlic Olive Oil
Salt and freshly ground pepper to taste

Directions

Prepare vinaigrette in a shaker or jar.

Cook the orzo to package directions, and drain well.

While still warm, pour about half of the vinaigrette over orzo and stir.

Add the cucumber, olives and tomatoes and toss with remaining vinaigrette.

Fold in the Feta.