Orzo with feta and olives

We are variety seekers when it comes to food.  Orzo was a pleasant discovery two years back surfing the aisles in a superstore. Its is a rice shaped pasta with varied uses. 

This particular recipe is a warm salad and a light meal in one.

Ingredients:

• 1/2 lb Orzo pasta
• 1 red bell pepper, diced
• 1/4 green bell pepper, diced
• 1/4 red onion, sliced
• 6 oz Pitted kalamata or black olives,halfed
• 2 tomatoes, seeded and diced
• 4 oz Feta cheese, crumbled

     For the lemon vinaigrette:

• 1/2 cup Extra virgin olive oil
• Juice of half a lemon
• a clove of garlic , grated
• Salt and pepper to taste

To start , boil loads of water with salt . Add the orzo and cook till al dente. 

In the meantime, dice and slice all the vegatables for the salad and place in a salad bowl.

For the vinaigrette- pour the oil in a mixing bowl, add grated garlic , salt and pepper. Squeeze the juice of half a lemon, add and whisk . The lemon juice helps in emulsification.

Once the  pasta is done , strain and rinse it quickly under normal water. Let it strain again . Now add the warm pasta to the diced vegetables in the salad bowl . Pour the vinaigrette over and mix lightly. Crumble feta over the salad . Toss.

Serve when the pasta is still warm or otherwise at room temperature.

You'll simply love it for dinner lunch or brunch !!