Greek Orzo Salad
3/4 lb. orzo pasta
1/2 c. The Tasteful Olive Oregano white balsamic vinegar
1/2 c. The Tasteful Olive Gremolata infused olive oil
1 t. salt
1 t. pepper
5 oz. crumbled feta cheese
10 oz. grape or cherry tomatoes, halved
1/2 c. kalamata olives
1/2 c. pepperoncini pepper rings
1 bunch green onions, thinly sliced
1/2 c. Italian flat leaf parsley, chopped (could also use dill or mint or a combination)
Additional salt and pepper as desired
Cook the orzo according to package directions. While the orzo is cooking, whisk together the balsamic vinegar, olive oil, salt and pepper. Drain the orzo, place in a large bowl, and immediately add the dressing. Stir to combine then let the orzo sit until it comes to room temperature. Add remaining ingredients and serve immediately at room temperature adding additional salt and pepper, if desired.
