Greek Orzo Pasta Salad

I originally got something like this at the Granary in their deli area. All I had was a list of ingredients, but I liked it because it had lemon juice instead of vinegar. It was a really nice pasta salad so I added a few other ingredients and tweaked it a bit the way I liked it. I do make a similar salad using Quinoa I sometimes add tomatoes to that. So feel free to do the same thing add what you like.

It's nice for a light summer lunch or a side dish. Again I had to measure when I made it, usually I just dump. So here it goes.

Greek Orzo Pasta Salad

1 C orzo (uncooked) cooked per package directions

1/4 C Greek Olive Oil (you don't have to use Greek olive oil, but you should try it. it's great).

2 T lemon juice (I didn't have a lemon on hand so I used limes, lemons better)

1 1/2 tsp marjoram (you can use oregano, but I have a lb of organic marjoram so I use it)

1/2 tsp mint

1 clove garlic minced (or granulated garlic)

1/2 cup spinach leaves chiffonade

1 2.25oz can sliced black olives (or 2oz Greek olives, sliced)

4 oz Feta Cheese

sea salt and fresh ground pepper

Set cooked orzo aside and let it cool some. In another bowl whisk olive oil, lemon juice and herbs. Toss with remaining ingredients, end with salt and pepper. Let cool in refrigerator for about 2 hours.

Quick, easy and tasty!