Cherry Tomato Orzo Salad

Ingredients

• 8 ounces orzo pasta 
• 8 servings salt 
• 1 pint cherry tomatoes red sliced in half
• 1 pint cherry tomatoes yellow sliced in half
• 0.3 cup olive oil extra virgin 
• 8 ounces feta cheese crumbled
• 1 large cucumber peeled chopped
• 2  green onions thinly sliced
• 2 Tbsp oregano fresh minced
• 8  juice of lemon 
• 8 servings bell pepper black to taste

Equipment

• bowl
• frying pan
• pot
• sieve
• colander

Directions

1. Cook orzo pasta in salted water: Bring a large pot of well salted water to a rolling boil.
2. Add the orzo, stirring it so that it doesn't stick to the bottom of the pan. Cook, uncovered, at a high boil until al dente, cooked through but still a bit firm.
3. Drain the pasta (it helps to use a fine mesh sieve for this as the small orzo might pass through holes in a colander), and rinse with cold water to stop the pasta from cooking further.
4. Toss pasta with olive oil, tomatoes, feta, cucumber, green onions, oregano, lemon juice, pepper: Toss the pasta with the olive oil in a large bowl. At this point you can make ahead and chill until you are ready to serve (or transport to a party).
5. Toss with the rest of the ingredients, the tomatoes, feta cheese, cucumber, green onions, oregano, lemon juice, and black pepper. The feta is salty so you shouldn't need to add more salt.