Yield 4 servings
2 cups Orzo pasta, cooked and cooled
1/4 cup Green olives, seed removed, cut in half
1/4 cup Black olives, seed removed, halved
1/4 cup Sundried tomatoes, finely diced
1/4 cup Feta cheese, crumbled
1/4 cup Red onion, finely diced
1 tsp Fresh oregano, minced
1 tsp Fresh thyme, minced
1 tbsp Fresh parsley, minced
2 Lemons, zest and juice
1/2 cup EVOO
TT Salt and pepper
Place the pasta, olives, sundried tomatoes, and red onion in a large bowl.
Add the fresh herbs, lemon zest, and feta cheese and mix gently.
Add the lemon juice and extra virgin olive oil to desired taste.
Season to taste with salt and pepper Serve at room temperature.