INGREDIENTS

• 450 grams orzo pasta, cooked and drained
• 128 grams Roasted Tomatoes, drained and chopped(marinade reserved)
• 2 Tbsp red wine vinegar
• 2 Tbsp lemon juice
• 128 grams Pitted Greek Olive Mix and chopped
• 128 grams feta crumbles
• 128 grams cucumber, seeded and chopped
• 1 scallion, rinsed and chopped
• 128 grams spinach, rinsed and chopped
• 2 Tbsp fresh oregano, chopped
• 64 grams cup fresh parsley, chopped
• Salt and freshly ground pepper

Preparation

• Place cooked orzo in a large bowl.
• Add tomatoes to bowl along with 150ml of marinade and remaining ingredients. Stir well adding more marinade as needed.
• Season to taste and refrigerate at least 30 minutes to allow orzo time to abzorb the flavors.