Garden Party Orzo Salad

Make this the day before your next garden party or picnic to free up your time to enjoy the day.

Toss in left over roasted chicken for a hearty main dish for lunch.

Ingredients

• ½ cup The Olive Scene Fused Lemon Olive Oil

• 3 tablespoons The Olive Scene Neapolitan Herb Balsamic Vinegar

• 1 cup feta cheese, diced

• 1 cup orzo pasta

• 3 tablespoons fresh basil, chopped

• 1 tablespoon fresh dill, chopped

• 1½ cup grape tomatoes, halved

• 1 small cucumber, seeded and chopped

• ¼ cup green olives, chopped

• ¼ cup black olives, (Kalamata) chopped

• Salt and freshly ground black pepper

Instructions

1. In small bowl, whisk together oil, vinegar and salt and pepper.

2. Cook orzo according to package for al dente. Drain and rinse with cold water.

3. Once orzo has cooled, in serving bowl mix orzo, olives, feta, basil, dill, cucumber, and tomato.

4. Salt and pepper to taste. Mix vinaigrette into salad, tossing gently.

5. Refrigerate and chill before serving.

*Any additional vegetables you have in your garden, or have picked up from a farmers market will only make this dish better.