Ingredients:

1 lb. dry orzo pasta

1 pint Gritt’s cherry tomatoes, halved

1 cup Kalamata or green olives, sliced

1 cup feta cheese

1 cucumber, diced

1 tablespoon mint, chopped

1 tablespoon fresh dill, chopped

2 tablespoons olive oil

2 lemons juice and zest

JQ Dickinson Salt and pepper, to taste