Mediterranean Orzo Salad

1 lb. orzo pasta 1 each - yellow, red diced pepper 1
English cucumber, peeled and diced 1/2 c. kalamata olives 2
c. baby spinach leaves 4 oz. crumbled feta cheese

Cook orzo according to pkg. directions. Run under cool
water til room temp. Drain completely.

Toss with vinaigrette and salt to test.

Add remaining veggies and adjust seasonings if necessary.
Serve at room temp topped with feta cheese.

Lemon Vinaigrette

1/4 c. fresh lemon juice 1/4 c. olive oil 1/4 t. salt 1/4 -
1/2 t. dried oregano

Whisk lemon juice, salt and oregano. Add olive oil in a
slow, steady stream while whisking constantly.

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