You can make this recipe your “own” by adding the vegetables you like and varying the amounts.
16 oz. orzo pasta, cooked
1 package feta cheese, crumbled
½ cup chopped parsley
1 red bell pepper, chopped
1 cucumber, chopped
1 small red onion, chopped
Cook the orzo in boiling, salted water until tender. Drain. Add the vegetables and any others that you like. Add enough vinaigrette to coat (see vinaigrette in previous blog under category: salads or from March 30, 2011). Toss together and chill 1-2 hours at least.