Grecian Pasta Salad

1. 1

   Boil the orzo pasta until al dente, about 8-9 minutes. Drain and rinse with cool water. Put in fridge while preparing the rest of the ingredients.

2. 2

   Mix together minced garlic, olive oil, lemon juice, lemon zest, salt, freshly ground black pepper (about 1/2 teaspoon). This will make a vinaigrette-like liquid.

3. 3

   Quarter your cherry tomatoes or baby plum tomatoes (roughly 2 cups) and add this to vinaigrette. Dice the olives and add to vinaigrette along with crumbled feta. Snip bunch of chives finely (roughly 1/2 cup) over the bowl and give all the ingredients a good stir. Add pasta and give it one final good stir. Season with more salt and pepper to suit your tastes.

4. 4

   This can be served cool or at room temperature. It can be made the night before and lasts about 2 days.

* Per serving · 4 servings · Values may vary.