Ingredients

Start to finish: 25 minutes

1 pound orzo pasta
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1 pound tomatoes, diced
1 seedless cucumber, quartered lengthwise and cut into 1/2-inch pieces
1/3 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
Salt and freshly ground black pepper, to taste

Directions

Bring a large pot of lightly salted water to a boil. Prepare the pasta according to package instructions. In a colander, drain the cooked pasta, then rinse with cold water and drain well. Set aside.

Meanwhile, in a small bowl, whisk together the lemon juice and olive oil. Set aside.

In a large bowl, combine the tomatoes, cucumber, olives, feta cheese and the reserved pasta. Add the dressing and toss well to coat. Season with salt and pepper just before serving. Serves 12.