1 1/2c orzo/ couscous
1/2c red wine vinegar
2T fresh lemon juice
1t oregano
1/2c olive oil
dash of sea salt
2 cucumbers
2c cherry or regular tomatoes, halved
1 can chickpeas, drained and rinsed
4-5 oz feta cheese
1/2 red onion, sliced thin
1/2c Kalamata olives, black and pitted
1c basil or mint
salt and pepper to taste
1 can anchovy stuffed olives
1/2 jar Kalamata olives
For Dressing
1/2c olive oil
1/2T vinegar
3 garlic cloves, grated
1T oregano
1T Dijon mustard
salt and pepper to taste
Cook the pasta according to the package. Drain and toss with olive oil to prevent sticking. Spread on baking sheet to let cool. Prepare dressing. In a large bowl, mix all ingredients and toss.
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