Ingredients

• 1-1/4  cups dried orzo (rosamarina) (8 ounces)
• 8  ounces feta cheese, cubed or coarsely crumbled
• 1  cup chopped roma tomatoes
• 1/2  cup chopped pitted kalamata olives
• 1  tablespoon snipped fresh basil
• 1  tablespoon snipped fresh flat-leaf parsley
• 1/3  cup olive oil
• 3  tablespoons lemon juice
• 1  small clove garlic, minced
• 1/2  teaspoon snipped fresh oregano
•   Salt and ground black pepper

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.

2. For dressing: In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours. Makes 6 main-dish servings.