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Greek Orzo Salad

1/4 cup Extra Virgin Olive Oil
1 whole Lemon, Juiced
1 clove Garlic, Minced
½ teaspoon dried oregano
Salt And Pepper, to taste
12 ounces Orzo Pasta, Cooked, Drained, And Cooled
1 cup cherry tomatoes, halved or quartered
1 cup cucumber, chopped
1 cup Kalamata Olives, Halved
1 cup Crumbled Feta Cheese
1/2 whole Red Onion, Diced
3 Tablespoons Minced Fresh Parsley

In a jar or bowl, mix together the olive oil, lemon juice, garlic, oregano, salt, and pepper until totally combined.

Place the orzo and all the other ingredients in a large mixing bowl and pour the dressing over the top. Stir to combine, taste and adjust seasonings, and refrigerate at least an hour before serving. Top with more feta and parsley and serve as a main dish salad or with grilled chicken or other protein.