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Ingredients:

1 pound orzo pasta
1 yellow bell pepper, diced
1 red bell pepper, diced
1 English cucumber, peeled and diced
½ cup kalamata olives
2 cups baby spinach leaves
4 ounces feta cheese, crumbled

Lemon Vinaigrette:
¼ cup fresh lemon juice
¼ cup olive oil
¾ teaspoon salt
½ teaspoon dried oregano

Procedure:

To prepare vinaigrette, whisk lemon juice, salt and oregano. Add olive oil in a slow, steady stream while whisking constantly.

Cook orzo according to package directions.

When cooked, run under cool water until room temperature. Drain completely.

Toss orzo with vinaigrette and salt to taste.

Add remaining vegetables and adjust seasonings, if necessary.

Serve at room temperature topped with feta cheese.