ortion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
12 oz. dried orzo	May use penne if preferred. May use whole grain
4 small tomatoes	Washed and chopped
1 medium cucumber	Washed and halved lengthwise and sliced
¼ cup red onions	Washed, trimmed and minced.
¼ c. pitted ripe black olives	Sliced
¼ c. oil
¼ c. lemon juice
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
½ cup crumbled low fat feta cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan cook the orzo  in boiling, lightly salted water according to package directions; drain.
2	Rinse with cold water, drain again.
3	In a large bowl toss together the cooked pasta, the tomatoes, cucumber, red onion and olives.
4	For the dressing, in a mixing bowl combine the oil, lemon juice, basil, oregano, garlic salt and pepper. Cover and shake well.
5	Drizzle over pasta, toss gently to coat. Cover and refrigerate for at least 2 hours before serving. Add the feta cheese and toss gently to combine.