Ingredients
2-3 cups (cooked) Orzo
1 small can sliced black olives
6 Sundried tomatoes, chopped
2 tbsp Capers
one bunch Arugula, chopped
Feta to taste
Olive oil
Lemon juice
Salt & Pepper
Preparation
Cook orzo to al dente and rinse with cold water. This salad can be served chilled or slightly warm. For warm salad, just rinse the orzo slightly so that it cools to warm.
Add olives, sundried tomatoes, capers, chopped arugula. If the sundried tomatoes are packed in oil, include a bit the flavoured oil when you toss them in. Toss ingredients. The salad should not be mostly pasta. Drizzle with extra-virgin olive oil and fresh lemon juice, and a light sprinkling of salt and pepper, to taste. Toss again.
Crumble feta cheese generously over top of salad. Serve.
