- a cup of raw pasta
- 1/4 cup honeycombed green olives
- 1 cup feta cheese, diced
- three tablespoons of fresh slices
- 3 tablespoons chopped fresh dill
- 1 ripe tomato, chopped
- 1/4 cup virgin vegetable oil
- 1/8 cup juice
- salt and pepper to style
Bring a large pot of lightly salted water to a boil. Cook the orzo for eight to ten minutes, or until al dente; drain and rinse with cold water. once the orzo has cooled, transfer to a medium bowl and stir in the olives, feta cheese, parsley, dill, and tomato. in a very small bowl, whisk the oil and lemon juice. Pour over the pasta and mix well.
Season with salt and pepper to taste. Refrigerate before serving.